Moroccan Lamb Tagine with Apricots Recipe
This traditional North African dish is made with succulent lamb, dried apricots, and a fragrant blend of spices that will transport your taste buds to the bustling markets of Marrakech. The slow-cooked lamb and apricots create a tender and juicy dish that’s perfect for any occasion.
- 1 lb. lamb, cubed
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tbsp. olive oil
- 2 tsp. ground cumin
- 1 tsp. ground ginger
- 1/2 tsp. ground cinnamon
- 1/4 tsp. cayenne pepper
- 1/4 tsp. ground allspice
- 1/4 tsp. ground coriander
- 1 cup dried apricots
- 1 cup chicken broth
- 1 tbsp. honey
- 1 tbsp. lemon juice
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
- Heat the olive oil in a large pot or tagine over medium-high heat.
- Add the lamb and cook until browned on all sides, about 5 minutes.
- Add the onion and garlic and cook until softened about 3 minutes.
- Add the cumin, ginger, cinnamon, cayenne pepper, allspice, and coriander and cook for 1-2 minutes, until fragrant.
- Add the dried apricots, chicken broth, honey, and lemon juice to the pot and stir to combine.
- Bring the mixture to a simmer and then reduce the heat to low.
- Cover and cook for 1 1/2 – 2 hours, until the lamb is tender and the apricots are plump.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.