Lamb Tagine with Apricots
Lamb tagine with apricots is a quintessential Moroccan dish that beautifully combines sweet and savory flavors. The tender lamb, infused with warm spices and the natural sweetness of apricots, creates a comforting and exotic meal. Perfect for special occasions, this dish is often served with fluffy couscous, bringing a touch of North African tradition to the table. The addition of toasted almonds adds a delightful crunch, making every bite a harmonious blend of textures and tastes.
Ingredients for this recipe
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Preparation Steps
1
Cut the lamb shoulder into chunks. Season generously with salt and pepper.
2
Heat olive oil in a tagine or heavy-bottomed pot over medium heat. Brown the lamb chunks in batches on all sides, then remove and set aside.
3
In the same pot, sauté the chopped onion until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
4
Stir in the cinnamon, cumin, and ginger. Cook for 1-2 minutes, stirring constantly, until the spices release their fragrant aroma.
5
Return the lamb to the pot. Add the dried apricots, chicken stock, and honey. Stir well to combine and bring to a gentle simmer.
6
Cover and cook over low heat for 1.5-2 hours, or until the lamb is incredibly tender and the sauce has thickened slightly, stirring occasionally to prevent sticking.
7
While the tagine is simmering, toast the almonds in a dry skillet over medium heat until golden brown and fragrant. Watch them carefully as they can burn quickly.
8
Sprinkle the toasted almonds and freshly chopped coriander over the tagine before serving. Serve hot with couscous or warm flatbread.
