Lamb and Apricot Tagine with Almonds
The Lamb and Apricot Tagine with Almonds is a traditional Moroccan dish that combines tender lamb, sweet apricots, and crunchy almonds, all simmered in a rich, spiced sauce. The dish is cooked in a tagine pot, which helps to lock in moisture and flavor, but can also be made in a heavy-bottomed pot or slow cooker. The lamb is marinated in a blend of spices, browned, and then simmered with apricots and honey until tender. Toasted almonds are added near the end for crunch. Serve this flavorful dish with couscous or bread for a satisfying meal.
Equipment
- Tagine Pot or a heavy-bottomed pot or Dutch oven if a tagine is not available
- Large Bowl for marinating the lamb
- Large skillet for toasting almonds
- Cutting Board and Knife for chopping onions and mincing garlic
- Measuring cups and spoons for measuring ingredients
- Wooden Spoon or Spatula for stirring
- Lid for the tagine or pot
- Serving Dish for presenting the tagine
Ingredients
- 2 lbs 900g lamb shoulder, cut into chunks
- 1 large onion finely chopped
- 3 cloves garlic minced
- 1 tbsp 1 tbsp fresh ginger, grated
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1/2 tsp ground black pepper
- 1/4 tsp ground cloves
- 1/4 tsp ground cayenne pepper optional, for heat
- 2 tbsp olive oil
- 1/2 cup 120ml hicken or beef broth
- 1 cup 240ml water
- 1 cup 150g dried apricots, halved
- 1/2 cup 75g blanched almonds
- 2 tbsp 2 tbsp honey
- Salt to taste
- Fresh cilantro or parsley, chopped, for garnish
Instructions
- Marinate the Lamb:In a large bowl, combine the lamb chunks with minced garlic, grated ginger, cinnamon, cumin, coriander, turmeric, black pepper, cloves, and cayenne pepper (if using). Drizzle with 1 tablespoon of olive oil, mix well to coat the meat, cover, and refrigerate. Marinate for at least 1 hour, or overnight for more intense flavor.
- Brown the Lamb:Heat the remaining tablespoon of olive oil in a large tagine pot or heavy-bottomed pot over medium heat. Add the marinated lamb in batches, browning the pieces on all sides. Once browned, remove the lamb from the pot and set aside.
- Cook the Aromatics:In the same pot, add the chopped onion and sauté until soft and golden, about 5 minutes. If needed, add a little more oil. Return the lamb to the pot, and stir in the chicken or beef broth to deglaze the pan, scraping up any browned bits stuck to the bottom.
- Simmer the Tagine:Add the water, dried apricots, honey, and a pinch of salt to the pot. Stir to combine, then reduce heat to low. Cover with a lid and let the tagine simmer for 1.5 to 2 hours, or until the lamb is tender and the sauce has thickened. Stir occasionally, adding more water if needed to keep the tagine from drying out.
- Add the Almonds:While the tagine is cooking, toast the blanched almonds in a small dry skillet over medium heat until golden and fragrant. Add the toasted almonds to the tagine during the last 10 minutes of cooking, allowing them to absorb some of the sauce while retaining their crunch.
- Serve:Once the lamb is tender and the flavors have melded, remove the tagine from heat. Let it rest for 10 minutes before serving. Garnish with chopped fresh cilantro or parsley. Serve with couscous, quinoa, or warm crusty bread to soak up the delicious sauce. Enjoy!
Notes
Recipe Notes:
- Marination: For best results, marinate the lamb overnight to allow the spices to penetrate deeply. If short on time, a minimum of 1 hour will still enhance the flavor.
- Tagine Pot: If you don’t have a tagine pot, a heavy-bottomed Dutch oven or slow cooker works well. The tagine pot’s conical lid helps concentrate flavors, but a regular pot will still yield a delicious result.
- Spices: Adjust the spices to your taste. If you prefer a milder dish, reduce the amount of cayenne pepper or omit it entirely.
- Apricots: Dried apricots add sweetness and texture. For a different flavor profile, you can substitute them with dried dates or raisins.
- Nuts: If you prefer, you can use toasted pine nuts or cashews instead of almonds. Just ensure to toast them to bring out their flavor.
- Consistency: If the sauce becomes too thick during cooking, add a bit more water or broth to reach your desired consistency.
- Vegetarian Option: To make a vegetarian version, replace the lamb with hearty vegetables such as butternut squash, sweet potatoes, and chickpeas. Adjust cooking times as needed for vegetables.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The flavors often deepen after a day. It can also be frozen for up to 3 months. Reheat thoroughly before serving.