This Moroccan Lamb Tagine with Apricots & Almonds is a fragrant, slow-cooked stew that brings a touch of North African warmth to your table. Tender lamb is simmered with aromatic spices, sweet apricots, and honey for a rich, gently spiced sauce, then finished with toasted almonds and fresh herbs. It’s a comforting yet exotic dish – perfect for serving with fluffy couscous or warm flatbread on a cosy evening.
Ingredients
For the tagine:
- 2 tbsp olive oil
- 1.2 kg lamb shoulder or stewing lamb trimmed of fat and cut into chunks
- 1 large onion finely chopped
- 3 cloves garlic crushed
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp turmeric powder
- ¼ tsp cayenne pepper optional, for gentle heat
- 1 tbsp tomato paste
- 400 ml chicken or lamb stock
- 200 g canned chopped tomatoes
- 100 g dried apricots halved
- 1 tbsp honey
- Salt and freshly ground black pepper to taste
To finish:
- 50 g whole almonds lightly toasted
- Fresh coriander or parsley chopped (for garnish)
- Lemon wedges for serving
Method
Brown the lamb
- Heat 1 tablespoon of oil in a large heavy-based pot over medium-high heat.
- Add the lamb in batches and brown on all sides. Remove and set aside.
Sauté the aromatics
- Add the remaining oil and sauté the onion until soft and golden, approx 15min.
- Stir in the garlic and spices; and cook for 1 minute until fragrant.
Build the sauce
- Add the tomato paste and stir well.
- Pour in the stock and chopped tomatoes, scraping the bottom of the pan to release any caramelised bits.
Simmer
- Return the lamb to the pot. Add the apricots and honey.
- Season lightly with salt and pepper, then bring to a gentle simmer.
- Cover and cook on low heat for about 1 hour 45 minutes – 2 hours, until the meat is tender and the sauce thickens.
Finish & serve
- Stir through the toasted almonds just before serving. Garnish generously with fresh coriander or parsley.
- Serve with fluffy couscous, buttered rice, or warm flatbread – and a squeeze of lemon.
Nutrition
Serving360gCalories530kcalCarbohydrates30gProtein35gFat29gSaturated Fat9gSodium420mgFiber4gSugar17g
Notes
Serve with fluffy couscous, buttered rice, or warm flatbread – and a squeeze of lemon.
Swap lamb for chicken thighs for a lighter option (reduce cooking time to 1 hour).
Add a handful of chickpeas for extra heartiness.
For a richer sauce, stir in a knob of butter or a spoonful of harissa before serving.
Tried this recipe?Let us know how it was!
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