Moroccan Lamb Tagine with Apricots

Moroccan Lamb Tagine with Apricots

Michael

This authentic Moroccan lamb tagine brings the enchanting flavors of North Africa to your dinner table with tender, melt-in-your-mouth lamb shoulder braised to perfection in a symphony of warm spices. Named after the traditional earthenware pot in which it's cooked, this tagine features succulent pieces of lamb that slowly simmer with aromatic cinnamon, earthy cumin, and precious saffron threads, creating layers of complex flavor that deepen with every minute of cooking.

The addition of sweet dried apricots provides a delightful contrast to the savory spiced meat, while toasted almonds add a satisfying crunch and nutty richness to the finished dish. As the tagine slowly braises, the apricots plump up and release their natural sugars, creating a luscious sauce that perfectly balances sweet and savory elements. Fresh cilantro and a hint of honey round out the flavor profile, while preserved lemon adds that distinctive Moroccan tang.

This gluten-free version stays true to tradition while accommodating dietary needs by serving the fragrant stew over fluffy corn couscous instead of wheat-based varieties. The corn couscous absorbs the aromatic sauce beautifully, making every bite a perfect combination of tender meat, sweet fruit, and warming spices. This is comfort food at its finest – a dish that fills your kitchen with intoxicating aromas and transports you to the bustling souks of Marrakech.

Perfect for entertaining or a special family dinner, this tagine improves with time and can be made ahead, making it an ideal choice for stress-free hosting. The slow-cooking method ensures the lamb becomes incredibly tender while the spices meld into a harmonious blend that showcases the best of Moroccan cuisine.

Michael

Michael

Recipe Author: Chef & Grill Master | Carnivore, Anti-Inflammatory, and Gut-Healthy Cooking

Nutrition

3 hours
None servings
685 calories
Fat 32.00g
Carbs 58.00g
Protein 48.00g

Ingredients

3 lbslamb shoulder, cut into 2-inch cubes, excess fat trimmed
3 tbspolive oil
2 mediumyellow onion, finely chopped
5 clovesgarlic cloves, minced
2 tbspfresh ginger, peeled and grated
2 tspground cumin
1.5 tspground cinnamon
1 tspground coriander
1 tspground turmeric
1 tsppaprika
1/4 tspsaffron threads, crumbled
2 tspsalt
1/2 tspblack pepper, freshly ground
2.5 cupsgluten-free chicken or lamb broth
1.5 cupsdried apricots, halved
2 tbsphoney
1 wholepreserved lemon, pulp removed, rind thinly sliced (optional)
3/4 cupsliced almonds, toasted
1/2 cupfresh cilantro, chopped
2 cupscorn couscous, gluten-free
2.5 cupswater for couscous
2 tbspbutter, for couscous

Equipment

Cutting board
large Dutch oven or heavy-bottomed pot with lid
sharp chef's knife
measuring spoons
measuring cups
wooden spoon or spatula
medium saucepan with lid
small skillet for toasting almonds
paper towels
tongs
large serving platter
grater for fresh ginger
ladle

80/20 Diet

This recipe aligns with 80/20 principles by emphasizing nutrient-dense whole foods—lean lamb protein, vegetables, dried fruit, nuts, and whole grain corn couscous—which comprise well over 80% of the ingredients, with minimal processed components and abundant anti-inflammatory spices.

Clean Eating

This tagine exemplifies clean eating with whole, unprocessed ingredients including fresh lamb, dried apricots, real spices, and vegetables, avoiding all refined sugars, artificial additives, and processed foods while using simple, traditional cooking methods.

Gluten-Free Diet

This recipe is completely gluten-free, using corn couscous instead of traditional wheat-based couscous, gluten-free broth, and naturally gluten-free whole ingredients like lamb, vegetables, and spices, making it safe for those with celiac disease or gluten sensitivity.

Intermittent Fasting

This nutrient-dense tagine is ideal for intermittent fasting eating windows, providing high-quality protein from lamb, complex carbohydrates from corn couscous, and sustained energy from healthy fats and fiber-rich vegetables, helping practitioners feel satisfied throughout fasting periods.

Intuitive Eating

This satisfying Moroccan tagine supports intuitive eating principles by offering a balanced, flavorful meal that honors both taste preferences and nutritional needs, featuring protein, complex carbohydrates, healthy fats, and naturally sweet elements without restrictive language or forbidden ingredients.

Mindful Eating

This aromatic tagine is perfect for mindful eating, engaging multiple senses with its vibrant colors, complex spice aromas, varied textures from tender lamb to crunchy almonds, and the interplay of sweet apricots with savory spices, encouraging slow, conscious appreciation of each element.

Instructions

1

Pat the lamb cubes completely dry with paper towels. Season generously on all sides with 1 teaspoon salt and the black pepper. Let sit at room temperature for 15 minutes.

17 min
2
11 min

Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once shimmering, add half the lamb cubes in a single layer without crowding. Brown on all sides until deeply golden, about 8-10 minutes total. Transfer to a plate and repeat with remaining lamb, adding more oil if needed.

3
7 min

Reduce heat to medium and add the remaining 1 tablespoon olive oil to the pot. Add the chopped onions and cook, stirring occasionally, until softened and translucent, about 6-8 minutes.

4
1 min

Add the minced garlic and grated ginger to the onions. Cook, stirring constantly, until fragrant, about 1 minute.

5
1 min

Add all the ground spices (cumin, cinnamon, coriander, turmeric, paprika) and crushed saffron threads to the pot. Stir constantly for 30-60 seconds until the spices become very fragrant and coat the onions.

6

Return the browned lamb and any accumulated juices to the pot. Stir to coat the meat thoroughly with the spiced onion mixture. Pour in the broth and add the remaining 1 teaspoon salt. Bring to a boil.

3 min
7
1h 30m

Once boiling, reduce heat to low, cover the pot with a tight-fitting lid, and simmer gently for 1.5 hours, stirring occasionally. The lamb should become very tender.

8
30 min

Add the halved apricots, honey, and preserved lemon (if using) to the pot. Stir gently to combine. Continue simmering uncovered for an additional 30 minutes, until the apricots are plump and the sauce has thickened slightly.

9
4 min

While the tagine finishes cooking, toast the sliced almonds in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3-4 minutes. Watch carefully to prevent burning. Set aside.

10
5 min

About 15 minutes before serving, prepare the corn couscous. Bring 2.5 cups of water to a boil in a medium saucepan with a pinch of salt and the butter.

11

Fluff the couscous with a fork to separate the grains. Taste the tagine and adjust seasoning with additional salt if needed.

1 min
12

To serve, mound the fluffy corn couscous on a large serving platter or individual plates. Ladle the lamb tagine over the couscous, making sure each serving gets plenty of sauce, meat, and apricots. Garnish generously with toasted almonds and chopped fresh cilantro. Serve with lemon wedges on the side if desired.

3 min

Frequently Asked Questions