Moroccan Lamb Tagine with Apricots and Toasted Almonds

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This rich, aromatic lamb tagine showcases the quintessential Moroccan balance of sweet and savory. Tender shoulder of lamb braised with warm spices, chewy apricots, and crunchy almonds creates a deeply satisfying dish perfect over fluffy couscous or crusty bread.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 24 gFat
• 7 gSaturated Fat
• 38 gCarbs
• 4 gFiber
• 26 gSugar
• 34 gProtein
• 520 mgSodium
• 920 mgPotassium
• 85 mgCalcium
• 5 mgIron
• 14 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the Lamb Tagine

• 2 pounds lamb shoulder, cut into 2-inch pieces
• 2 tablespoons olive oil
• 1 large yellow onion, thinly sliced
• 4 cloves garlic, minced
• 1 cup dried apricots, halved
• 1 can (14 ounces) diced tomatoes
• 1 1/2 cups low-sodium chicken broth
• 1/4 cup honey
• 1 teaspoon fine sea salt

For the Ras el Hanout Spice Blend

• 2 teaspoons ground cumin
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon sweet paprika
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon freshly ground black pepper

For Garnish

• 1/3 cup whole almonds, toasted
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons fresh mint, chopped

Directions

1. Combine all spice blend ingredients in a small bowl and set aside.
2. Pat lamb pieces dry with paper towels and season generously with the spice blend, reserving 1 teaspoon for later.
3. Heat olive oil in a large Dutch oven or tagine over medium-high heat until shimmering. Brown lamb in batches, 3-4 minutes per side, until deeply caramelized. Transfer to a plate.
4. Reduce heat to medium. Add sliced onion to the pot and cook, stirring occasionally, until softened and golden, about 8 minutes. Add garlic and reserved spice blend, cook 1 minute until fragrant.
5. Pour in diced tomatoes and chicken broth, scraping up any browned bits from the bottom. Stir in honey and sea salt.
6. Return lamb to the pot, ensuring liquid covers the meat mostly. Bring to a gentle boil, then reduce heat to low. Cover and simmer 60 minutes.
7. Add halved apricots to the tagine and continue cooking, covered, for another 25-30 minutes until lamb is fork-tender and apricots are plump.
8. Remove from heat. Let rest 5 minutes, then garnish generously with toasted almonds, fresh cilantro, and mint before serving.

Cook’s Notes

• For deeper flavor, season the lamb up to 24 hours ahead and refrigerate. The spice rub will penetrate the meat for more pronounced flavor.
• Don't skip browning the lamb in batches—overcrowding causes steaming rather than searing, and you lose that crucial caramelized crust.
• To toast almonds evenly, spread in a single layer in a dry skillet over medium heat, stirring occasionally, for 5-7 minutes until golden and fragrant.
• Leftovers taste even better the next day as the flavors meld. Store in an airtight container up to 4 days.