Moroccan Lamb Tagine with Apricots

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.

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

Method

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. 5:00
2. 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. 10:00
3. 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. 8:00
4. Add the minced garlic and grated ginger to the onions. Cook, stirring constantly, until fragrant, about 1 minute. 1:00
5. 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. 1:00
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. 5:00
7. 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. 90:00
8. 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. 30:00
9. 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. 4:00
10. 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. 5:00
11. Fluff the couscous with a fork to separate the grains. Taste the tagine and adjust seasoning with additional salt if needed. 2:00
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. 5:00

Featured in Start your slow-cooker in the morning, skip the dinner decision