Tagine with Lamb and Apricots
Tagine with Lamb and Apricots is a classic Moroccan dish where tender lamb is slow-cooked with sweet dried apricots, warm spices like cinnamon and ginger, and savory elements like onions and broth. It's named after the conical clay pot it's traditionally cooked in, which helps create a rich, aromatic stew. The dish beautifully balances sweet and savory flavors, often served with couscous or bread.
🍽️ Nutrition at a glance
This dish is a good source of protein and healthy fats from the lamb, with moderate carbohydrates from the apricots and any accompanying grains. It provides key nutrients like iron, zinc, and potassium, and a typical serving contains roughly 400-500 calories.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 28 g |
| Carbs | 35 g |
| Fat | 22 g |
| Fiber | 5 g |
| Sugar | 18 g |
| Sodium | 650 mg |
| Iron | 3.5 mg |
| Zinc | 5 mg |
| Potassium | 600 mg |
| Vitamin A | 120 mcg RAE |
| Niacin (B3) | 6 mg |
| Selenium | 25 mcg |
| Phosphorus | 250 mg |
| Magnesium | 45 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, the tagine pot's design is ingenious for water-scarce regions, as it recirculates steam to tenderize meat with minimal water. Nutritionally, the combination of lamb (rich in heme iron) with apricots (containing vitamin C) can enhance iron absorption.
