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Moroccan tagine with apricots Recipe

Moroccan · Main course · 110 min total

A fragrant and comforting slow-cooked stew of tender lamb, sweet apricots, and warm spices, perfect for a cozy dinner.

Ingredients

• 1 kg lamb shoulder, cut into 2-inch cubes
• 2 tbsp olive oil
• 2 onions, finely chopped
• 3 cloves garlic, minced
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp ground black pepper
• 1/2 tsp saffron threads, crumbled
• 1 cup dried apricots
• 2 cups chicken or vegetable broth
• 1 tbsp honey
• 1/4 cup fresh cilantro, chopped
• 1/4 cup toasted almonds, sliced
• Salt to taste

Instructions

1. In a large heavy pot or tagine, heat olive oil over medium-high heat. Brown lamb in batches, about 5 minutes per batch. Set aside.
2. Reduce heat to medium. Add onions and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
3. Stir in ginger, cinnamon, cumin, turmeric, pepper, and saffron. Cook 1 minute until fragrant.
4. Return lamb to pot. Add apricots, broth, honey, and salt. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, until lamb is tender.
5. Uncover and simmer 10-15 minutes to thicken sauce slightly. Adjust seasoning.
6. Serve over couscous, garnished with cilantro and almonds.

Tips

• For a vegetarian version, substitute lamb with chickpeas and butternut squash.
• Can be made a day ahead; flavors deepen overnight.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

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