Tagine d'Agneau aux Abricots
This tagine pairs tender braised lamb with jammy apricots, warm ras el hanout, and a glossy, lightly spiced sauce. Toasted almonds and fresh coriander add contrast, giving the finished dish a luxurious mix of richness, sweetness, and fragrance.
Ingredients
Agneau et aromates
- 500 glamb shoulder, trimmed and cut into 4 cm chunks
- 180 gonion, finely sliced
- 2garlic cloves, finely chopped
- 15 gfresh ginger, grated
- 15 gfresh coriander, chopped, stems and leaves separated
- 2 tspras el hanout
- 1/2 tspground cinnamon
- 1/2 tspground turmeric
- 1 tspsea salt
- 1/2 tspblack pepper
- 1 1/2 tbspextra-virgin olive oil
Braise et garniture
- 100 gdried apricots
- 40 graw almonds
- 1 tbsphoney
- 300 mllamb or chicken stock
- 1 tsplemon juice
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 8
Spoon the tagine into warm bowls, scatter over the toasted almonds and remaining coriander, and serve immediately.
Nutrition per serving
Notes
- •For a true 60-minute version, use lamb shoulder cut fairly small and cook in a wide heavy pan; a very large stew pot will take longer to braise efficiently.
- •If your ras el hanout blend already contains salt or cinnamon, reduce the added seasoning slightly.
- •This is excellent with cauliflower couscous or simply with a spoon to keep it paleo.
- •A teaspoon of orange zest can be added with the apricots for a brighter, more perfumed finish.
Background
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.
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