Tagine d'Agneau aux Abricots et Citron Confit

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 190°C. Pat the lamb dry so it browns properly, then season it with the salt and black pepper. Mix in the ras el hanout, ground ginger, ground turmeric, and ground cinnamon, rubbing the spices evenly over the meat.

   500 g lamb shoulder, cut into 4 cm pieces6 g fine salt1 g black pepper8 g ras el hanout2 g ground ginger2 g ground turmeric1 g ground cinnamon
2. 2

   Heat a heavy tagine base, Dutch oven, or deep ovenproof sauté pan over medium-high heat. Add the olive oil, then brown the lamb in a single layer for 4-5 minutes, turning to color several sides. Work in batches if needed; good browning builds the sauce's depth. Transfer the lamb to a plate once well caramelised around the edges.

   25 ml olive oil500 g lamb shoulder, cut into 4 cm pieces
3. 3

   Lower the heat to medium. Add the onion and cook for 6-8 minutes until soft and lightly golden, scraping up the browned bits from the pan. Stir in the garlic and cook for 30 seconds, just until fragrant so it does not scorch.

   200 g onion, finely sliced3 garlic cloves, finely chopped
4. 4

   Add the grated tomato and cook for 3-4 minutes until slightly thickened and the raw aroma disappears. This concentrated base keeps the braise rich without becoming watery.

   150 g ripe tomato, grated
5. 5

   Return the lamb and any collected juices to the pan. Add the hot water or light lamb stock, dried apricots, preserved lemon, honey, and chopped coriander stems. Bring to a simmer, cover tightly, and transfer to the oven.

   500 g lamb shoulder, cut into 4 cm pieces300 ml water or light lamb stock, hot100 g dried apricots35 g preserved lemon, pulp discarded, rind finely sliced15 g honey10 g coriander stems, finely chopped
6. 6

   Braise for 30 minutes, then uncover and stir gently. Continue cooking uncovered for 8-10 minutes, until the lamb is tender enough to yield easily to a knife, the apricots are plump, and the sauce has reduced to a glossy consistency. If the sauce tightens too much before the lamb is tender, add a small splash of hot water.

7. 7

   Remove from the oven and rest for 5 minutes. Taste and adjust seasoning if needed. Finish with the toasted flaked almonds and fresh coriander leaves, then serve hot, ideally with couscous or warm flatbread.

   20 g toasted flaked almonds10 g fresh coriander leaves

Origin & History

Moroccan tagines are named after the conical clay vessel used to cook them slowly and gently, concentrating steam and flavour. Lamb with fruit is a classic pairing in Moroccan cooking, reflecting the country's love of balancing savoury spices with sweetness from dried fruits and honey. Preserved lemon adds the unmistakable bright, fermented depth found in many regional braises.