Tagine of Lamb with Apricots

Submitted by tagine
Submitted by tagine
Tajines in Moroccan cuisine are slow-cooked stews braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce. They are traditionally cooked in the tajine pot, the conical cover which has a knob-like handle at its top to facilitate removal. While simmering, the cover can be lifted off without the aid of a mitten, enabling the cook to inspect the main ingredients, add vegetables, mix the contents, or add additional braising liquid.


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1 kg (2-3 lbs.) diced lamb shoulder 2 teaspoon ground cinnamon 2 teaspoon ground cumin 2 teaspoon ground turmeric 1 Tbsp sweet paprika 1 teaspoon hot paprika 2 Tbsp olive oil 3 onions 4 cloves of garlic 2 oz. sultanas 2 Tbsp honey 1 teaspoon saffron stamens 3 cups stock 2 14 oz. cans chopped tomatoes 1½ cups apricots A preserved lemon A handful of coriander leaves A small handful of mint leaves

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No nutrition information available


Toss the cubed lamb in half the ground spices and leave for at least four hours. Overnight would be ideal.

Set the oven at 325 F. Warm the olive oil in a deep, heavy-based casserole and add the seasoned meat in small batches. Remove when it is browned nicely on all sides. Peel and roughly chop the onions, then peel and finely slice the garlic. Add to the pan with the remaining spices and allow to soften and color lightly. Stir regularly over a moderate heat so that the spices flavor the onions but do not burn.

Add the sultanas, honey, saffron stamens, stock, tomatoes and apricots, then return the meat to the pan. Bring to the boil, season with salt and black pepper, then cover with a lid and place in the oven. Cook for two and a half hours.

Cut the preserved lemon in half and discard the interior pulp. Finely chop the skin and stir into the tagine. Lift out the meat with a draining spoon and boil the sauce over a high heat until it is reduced and thick, then stir in the roughly torn coriander and mint leaves. Return the meat to the sauce and serve.