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.
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.
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!
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!
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.
- 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
- ½ cup orange juice
- ¾ cup dried apricot
- 2 tbsp honey
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground ginger or fresh
- ½ tsp ground clove
- salt and pepper to taste
- 1 cup fat-free chicken stock
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.
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.
Return lamb to the pan, add dried apricots, honey, and spices (cinnamon, nutmeg, ginger, clove). Season to your taste (I used 1 tsp salt).
Cover the lamb with chicken stock and simmer on low heat for one hour.