Lamb Tagine With Apricots is made with tender chunks of lamb, carrots, sweet potatoes, and spices in a special cast iron pot called the tagine. I like the balance of spices including Moroccan saffron slow-cooked with dried apricots. Tempered with roasted pistachios and star anise, this dish tastes deep, smells aromatic and even looks vibrant!
North African tagine dishes vary a lot. Some tagine recipes call for dates while others use prunes. The common theme of these dishes is that a wide array of spices are used and simmered until thickened and the meat is cooked. Although a common version of lamb tagine is made with boneless chunks of lamb, I liked the flavor of the lamb tagine made with leg bones or shoulder blades. I have tried making it with boneless lamb, but the juices from the lamb’s bones added so much flavor. The marrow from the bones enhances the flavor to the next degree. I have adapted the Lamb Tagine With Apricots from the lamb stew I make for my family.
What is a tagine?
Tagines come in various designs and are usually made of clay. The clay ones require a base grid or griddle to prevent heat from directly affecting the clay. For the Lamb Tagine With Apricots, I have used the preseasoned cast iron tagine which is easy to clean and maintain. The tagine’s conical shape contributes to its flavors as the steam and aroma from the spices are transferred back to the stew. Tagine refers to both the pot and the dish.
Frequently Asked Questions:
- What are some of the variations for this dish?
In Morocco, I have seen cooks making tagines with fresh dates that grow in abundance there. I have not tried that variation because fresh dates are seasonal. I prefer not to add honey which is sometimes used, as it sweetens the dish. Adding soaked chickpeas is yet another variation. Walnuts can be used instead of pistachios.
2. Can I use fresh apricots?
Dried apricots are traditionally used in tagines, although you could use fresh seasonal apricots. Please adjust the taste by making it spicier by adding more cayenne pepper. Fresh apricots must be added towards the end of the cooking process as they add more sweetness or tartness to the dish depending on the fruit. Lamb Tagine With Apricots using fresh produce will have a different texture than the dried ones for the fresh fruit will become mushy.
3. What can I use if I do not have a tagine?
A Dutch oven or any heavy-bottomed deep pot will work. Please ensure that the lid is tight-fitting.
4. Can I use the slow cooker method to cook the Lamb Tagine With Apricots?
Yes, you could use a slow cooker on a low setting and cook this dish for around 7 hours.
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Ingredients:
- Meat: lamb bone-in; bones add more flavor to the dish but you could use boneless
- Veggies: carrots, sweet potatoes; potatoes and peas can also be used
- Aromatics: garlic, ginger, onion; garnish with cilantro
- Spices: ground cayenne, coriander, clove, cinnamon, turmeric, cumin and saffron
- Tempering: pistachios and star anise with olive oil
- Dried apricots
How to make the Lamb Tagine With Apricots:
- Heat olive oil in the tagine and add the onions. Sauté the onions until golden brown. Add the tomato pulp, and sauté for two minutes.
2. Add the lamb marinated in ginger, garlic, and turmeric. Cook for two minutes and add all the vegetables, spices, and enough vegetable stock or water to submerge the lamb.
3. Cook on low-medium heat with the lid on and stir occasionally. Add the saffron threads, apricots, and cilantro after 30 minutes of cooking, and add some water if there is not much broth. Cook until the gravy has thickened to your desired consistency.
4. After another 30 minutes, season with star anise and some pistachios in a small pan with sesame oil and drizzle on top of the tagine.
5. Serve hot with Khobz, rice or couscous.
1. If you elect to add fresh apricots, then do so towards the end, but if you use dried apricots, add them halfway through cooking.
2. A lamb with leg bones makes a fine tagine, but you could use boneless or other parts of the lamb instead.
3. The Lamb Tagine With Apricots must not be watery but be thick and more like a broth. Simmering will help thicken it. You could use stock instead of water, but the flavors from the bones will suffice to give a rich taste.
Serving suggestion:
I have served the Lamb Tagine With Apricots with couscous, rice and Khobz.
Storage:
This dish tastes even more flavorful when consumed the following day. Any leftovers can be refrigerated for 2-3 days or frozen in airtight containers for three months. Thaw this dish overnight in the refrigerator before reheating.
Other lamb recipes that you might like:
Lamb Tagine With Apricots
Equipment
- Tagine
Ingredients
How to make the Lamb Tagine:
- 2 lb lamb bone-in, bite size
- ½ cup carrots diced
- 1 sweet potato purple, peeled and diced
- 1 sweet potato white, peeled and diced
- 2 yellow onion chopped
- 2 tomato pulverized
- 1½ tsp ginger grated
- 5 cloves garlic minced
- ¼ tsp turmeric powder
- 2¼ tsp cayenne powder
- 2¼ tsp coriander powder
- ¼ tsp clove powder
- ¼ tsp cinnamon powder
- ¼ tsp mace powder optional
- 2 tsp cumin powder
- 2 tsp salt
- 10 dried apricot
- ½ tsp saffron
- 4 sprigs cilantro
- 2 tbsp olive oil extra virgin
For the tempering:
- 1 tbsp olive oil
- 1 whole star anise
- 2 tbsp pistachio shelled
Instructions
How to make the Lamb Tagine With Apricots:
- Prepare the ingredients.
- Heat olive oil in the tagine and add the onions. Sauté the onions until golden brown. Add the tomato pulp, and sauté for two minutes.
- Add the lamb marinated in ginger, garlic, and turmeric. Cook for two minutes and add all the vegetables, spices, and enough vegetable stock or water to submerge the lamb.
- Cook on low-medium heat with the lid on and stir occasionally. Add the saffron threads, apricots, and cilantro after 30 minutes of cooking, and add some water if there is not much broth. Cook until the gravy has thickened to your desired consistency.
- After another 30 minutes, season with star anise and some pistachios in a small pan with sesame oil and drizzle on top of the tagine. Serve hot with Khobz, rice or couscous.
Notes
- Use a cast iron tagine, a clay pot, any heavy-bottomed pot or a Dutch oven that has enough room for all the ingredients.
- Cook the dish by covering the tagine with the lid. The moisture and flavors will be sealed in the dish while cooking, allowing the flavors to meld.
Nutrition
I love the twist with the apricots!
Thanks, Ava!
the tagine is very cool!
This tastes really good!