Tagine d'Agneau aux Abricots

Nutrition · per serving

Steps

1. 1

   Prepare all ingredients first: trim and cube the lamb, slice the onion, chop the garlic, grate the ginger, chop the coriander and keep stems separate from the leaves. Halve any very large apricots so they soften evenly.

   500 g lamb shoulder, trimmed and cut into 4 cm chunks180 g onion, finely sliced2 garlic cloves, finely chopped15 g fresh ginger, grated15 g fresh coriander, chopped, stems and leaves separated100 g dried apricots
2. 2

   Heat a heavy tagine base, Dutch oven, or deep sauté pan over medium-high heat. Add the olive oil, then brown the lamb in 2 batches so the pieces sear rather than steam, about 2-3 minutes per side. Transfer browned lamb to a plate.

   1 1/2 tbsp extra-virgin olive oil500 g lamb shoulder, trimmed and cut into 4 cm chunks
3. 3

   Lower the heat to medium. Add the onion with a small pinch of the salt and cook for 5-6 minutes until softened and lightly golden, scraping up the browned bits. Stir in the garlic, ginger, coriander stems, ras el hanout, cinnamon, turmeric, remaining salt, and black pepper; cook for 30-60 seconds until fragrant but not scorched.

   180 g onion, finely sliced1 tsp sea salt2 garlic cloves, finely chopped15 g fresh ginger, grated15 g fresh coriander, chopped, stems and leaves separated2 tsp ras el hanout1/2 tsp ground cinnamon1/2 tsp ground turmeric1/2 tsp black pepper
4. 4

   Return the lamb and any juices to the pan. Pour in the stock and bring to a simmer, stirring well. Reduce the heat to low, cover tightly, and cook for 25 minutes, turning the lamb once halfway through. The liquid should bubble very gently; add a splash of water only if it reduces too quickly.

   500 g lamb shoulder, trimmed and cut into 4 cm chunks300 ml lamb or chicken stock
5. 5

   While the lamb cooks, toast the almonds in a dry small pan over medium heat for 3-4 minutes, shaking often, until golden and fragrant. Set aside.

   40 g raw almonds
6. 6

   Add the apricots and honey to the lamb, stir, and continue cooking uncovered for 10-12 minutes until the sauce becomes glossy and lightly syrupy and the lamb is tender enough to yield easily to a knife. If needed, simmer 2-3 minutes longer to reduce the sauce.

   100 g dried apricots1 tbsp honey
7. 7

   Turn off the heat and stir in the lemon juice and most of the coriander leaves. Rest for 5 minutes so the sauce settles and the flavors round out.

   1 tsp lemon juice15 g fresh coriander, chopped, stems and leaves separated
8. 8

   Spoon the tagine into warm bowls, scatter over the toasted almonds and remaining coriander, and serve immediately.

   40 g raw almonds15 g fresh coriander, chopped, stems and leaves separated

Origin & History

Sweet-savory lamb tagines are a hallmark of Moroccan cooking, where dried fruit, nuts, and layered spice blends often accompany slow-cooked meat. These combinations reflect centuries of trade and courtly culinary influence, especially in cities such as Marrakech and Fez, where festive tagines balance richness with aromatic sweetness.