Delicious Lamb Tagine with Apricots

Melt-in-your-mouth lamb, sweet apricots and warming Moroccan spices – this authentic Moroccan Lamb Tagine with Dried Apricots is the perfect comfort food on a cold winter’s night. 

Delicious Lamb Tagine with dried Apricots served with a side of raisin studded couscous on a white plate with a bowl of couscous in the background

Today’s recipe is a delicious Lamb Tagine with Dried Apricots. Tagine is basically a North-African slow-cooked stew that can be made with beef, chicken or lamb. The meat is braised on low heat for a long time and becomes super tender.

side view of Lamb Tagine with dried Apricots served with a side of raisin studded couscous on a white plate with a bowl of couscous in the background

I first created this lamb tagine recipe with fresh figs. When I left France a couple weeks ago, figs were in season and I thought they would pair beautifully with the tender, slow-cooked lamb. I was supposed to take some pics before moving to Sydney but we were so busy preparing for this trip I couldn’t.

In Australia, it’s the beginning of spring and there are no such things as figs in October. Still, I love this lamb tagine recipe so much I wanted to share it with you anyway, so I just made a few modifications. Instead of fresh figs, I used dried apricots and the lamb tagine turned out great!

I served my Lamb Tagine with Dried Apricots with a side of chickpea- and raisin-studded couscous, and it was delicious. I’ll post the couscous recipe tomorrow, stay tuned!

Delicious Lamb Tagine with dried Apricots served with a side of raisin studded couscous on a white plate

This Lamb Tagine with Dried Apricots is perfect for a chilly fall day. I really hope you’ll enjoy it!

If you tried this Lamb Tagine with Dried Apricots, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!

Delicious Lamb Tagine with dried Apricots served with a side of raisin studded couscous on a white plate with a bowl of couscous in the background
5 from 1 vote
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Lamb Tagine with Dried Apricots

Melt-in-your-mouth lamb, sweet apricots and warming Moroccan spices – this Lamb Tagine with Dried Apricots is the perfect comfort food on a cold winter's night.  Serve this authentic Morrocan stew with a side of couscous, or a salad for a light low-carb version.

Course Main Course
Cuisine Mediterranean, Middle Eastern, Morrocan
Keyword dried fruit, lamb, Morrocan, savory, stew, tagine
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4
Calories 261 kcal

Ingredients

  • 1 tbsp olive oil
  • 1 lb boneless lamb shoulder all visible fat trimmed, cut into big chunks
  • 1 large onion chopped
  • 4 garlic cloves minced
  • 1/2 cup orange juice
  • 3/4 cup dried apricot
  • 2 tbsp honey
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground ginger or fresh
  • 1/2 tsp ground clove
  • salt and pepper to taste
  • 1 cup fat-free chicken stock

Instructions

  1. Heat olive oil in a large heavy pan on medium heat. Cook lamb until browned on each side (about 3 minutes). Remove lamb from the pan and set aside.

  2. Add onion and garlic to the pan and cook until soft. You don't want the garlic to brown. Deglaze pan with orange juice and stir to get all the juices from the bottom of the pan.
  3. Return lamb to the pan, add dried apricots, honey, and spices (cinnamon, nutmeg, ginger, clove). Season to your taste (I used 1 tsp salt).
  4. Cover the lamb with chicken stock and simmer on low heat for one hour.

Nutrition Facts
Lamb Tagine with Dried Apricots
Amount Per Serving (1 /6th)
Calories 261 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 2g 10%
Cholesterol 45mg 15%
Sodium 72mg 3%
Potassium 653mg 19%
Total Carbohydrates 32g 11%
Dietary Fiber 2g 8%
Sugars 25g
Protein 17g 34%
Vitamin A 18.8%
Vitamin C 22.7%
Calcium 4.4%
Iron 12.9%
* Percent Daily Values are based on a 2000 calorie diet.

 

Melt-in-your-mouth lamb, sweet apricots and warming Moroccan spices – this Lamb Tagine with Dried Apricots is the perfect comfort food on a cold winter's night.  Serve this authentic Morrocan stew with a side of couscous, or a salad for a light low-carb version. #Morrocan, #dinner, #slowcooker, #lamb

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posted in
Dairy Free Gluten free Lamb Main Dishes Meat Paleo Paleo/Primal Primal Recipes Soups & Stews
3 Comments
  1. You’ve done it again, Marie! Another absolutely wonderful recipe. One serving and I’m addicted. My husband was enthusiastic, too. Except for the hours it took me to cut up the lamb (which I had to spend hours looking for – the majority population in my city is Mexican, and they apparently don’t eat a lot of lamb), this is a really easy to make. Every time I try one of your recipes I am more glad that I found your blog. Thank you!

    1. Hi Susan! I’m so glad you tried this recipe and liked it! I love how the flavors combine together. I didn’t know mexicans don’t eat a lot of lamb. It was not super easy to find in Paris either – it’s not as common as chicken or beef- but here in Australia they have a great variety of lamb cuts in every grocery stores!

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