Tagine d'Agneau aux Abricots et Citron Confit
This tagine delivers tender lamb in a glossy sauce scented with ras el hanout, ginger, and cinnamon, balanced by the mellow sweetness of apricots and honey. Preserved lemon cuts through the richness with a salty-citrusy lift, while toasted almonds and fresh coriander bring texture and freshness to the final dish.
Ingredients
For the lamb and aromatics
- 500 glamb shoulder, cut into 4 cm pieces
- 200 gonion, finely sliced
- 3garlic cloves, finely chopped
- 150 gripe tomato, grated
- 25 mlolive oil
- 8 gras el hanout
- 2 gground ginger
- 2 gground turmeric
- 1 gground cinnamon
- 6 gfine salt
- 1 gblack pepper
For the braise
- 300 mlwater or light lamb stock, hot
- 100 gdried apricots
- 35 gpreserved lemon, pulp discarded, rind finely sliced
- 15 ghoney
- 10 gcoriander stems, finely chopped
For finishing and serving
- 20 gtoasted flaked almonds
- 10 gfresh coriander leaves
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
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.
Nutrition per serving
Notes
- •Using 4 cm lamb pieces helps the meat tenderise within the 60-minute limit; larger chunks will need longer.
- •A heavy, wide pan is better than a tall pot here because faster reduction creates a concentrated sauce in less time.
- •If your preserved lemon is very salty, rinse it briefly before slicing and reduce any final seasoning adjustment.
- •For an even more traditional sweet-savoury finish, add a pinch more cinnamon over the top just before serving.
Background
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.
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