Lamb and Apricot Tagine
Transform your dinner table into a feast of North African flavors with this rich and aromatic Lamb and Apricot Tagine. Tender chunks of lamb shoulder simmered to perfection with sweet dried apricots, hearty chickpeas, and a medley of warm spices like cinnamon, cumin, and ginger create a dish bursting with complexity. Infused with a touch of honey and slow-cooked in a fragrant tomato-based sauce, this tagine offers the perfect balance of savory and sweet. Garnished with fresh cilantro and served with lemon wedges for a bright finishing touch, it's the ultimate comfort food for a cozy evening. Pair it with fluffy couscous or warm bread to soak up every drop of the flavorful sauce. Perfect for impressing guests or treating yourself, this dish celebrates the heartwarming essence of Moroccan cuisine.
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Recipe Information
Ingredients
- 800 grams lamb shoulder (boneless, cut into chunks)
- 2 tablespoons olive oil
- 1 large onion (finely chopped)
- 3 garlic cloves (minced)
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper (optional, adjust to taste)
- 400 grams canned chopped tomatoes
- 500 milliliters chicken or lamb stock
- 2 tablespoons honey
- 150 grams dried apricots (halved)
- 400 grams chickpeas (drained and rinsed)
- 20 grams fresh cilantro (chopped, for garnish)
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 4 lemon wedges (for serving)
Instructions
Heat the olive oil in a large tagine or heavy-bottomed pot over medium heat.
Season the lamb chunks with 1 teaspoon of salt and 0.25 teaspoon of black pepper, then brown them in batches until golden on all sides. Remove and set aside.
In the same pot, add the chopped onion and cook for 5-7 minutes until softened and lightly golden. Add the minced garlic and cook for another 1-2 minutes.
Stir in the ground cumin, cinnamon, ginger, paprika, and cayenne pepper. Cook the spices for 30 seconds, stirring frequently to release their aromas.
Add the chopped tomatoes, chicken or lamb stock, honey, and the remaining 0.5 teaspoon of salt. Stir to combine, and then return the browned lamb to the pot.
Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook gently for 1 hour, stirring occasionally.
After 1 hour, add the dried apricots and chickpeas to the pot. Stir well and continue cooking, covered, for another 30-45 minutes or until the lamb is tender and the sauce thickens slightly.
Taste the tagine and adjust seasoning with more salt or pepper if needed.
Garnish with freshly chopped cilantro and serve with lemon wedges on the side.
Serve hot with steamed couscous, rice, or crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.7 g | 64% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 1569 mg | 68% | |
| Total Carbohydrate | 68.9 g | 25% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 38.4 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 168 mg | 13% | |
| Iron | 7.3 mg | 40% | |
| Potassium | 1526 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
