Moroccan

Lamb Tagine with Apricots

Medium · 2 hr 30 min

Serves 6MoroccanDairy-freeNut-freeGluten-free

Slow-braised lamb with dried apricots, almonds and warm ras el hanout. Sweet-savoury and deeply fragrant.

2 hr 30 minTotal time

6Serves

4Steps

MoroccanCuisine

Method

Prep
Brown lamb
Season lamb and brown in batches in a tagine or heavy pot.
Why: Browning builds the base flavour.
Cook from here
Finish
Build the braise
Sauté onions and garlic with spices. Return lamb, add stock and apricots.
Why: Spices bloom in fat before liquid goes in.
Cook from here
Finish
Braise low
Cover and braise at 160°C for 1½–2 hours until lamb is tender.
Why: Gentle heat keeps apricots intact.
Cook from here
Serve
Finish
Toast almonds, scatter over the tagine with coriander. Serve with couscous.
Why: Toasted nuts add crunch against soft braise.
Cook from here

Add apricots in the last 30 minutes if you prefer them plump rather than melting into the sauce.

Prep
Brown lamb
Season lamb and brown in batches in a tagine or heavy pot.
Why: Browning builds the base flavour.
Cook from here
Finish
Build the braise
Sauté onions and garlic with spices. Return lamb, add stock and apricots.
Why: Spices bloom in fat before liquid goes in.
Cook from here
Finish
Braise low
Cover and braise at 160°C for 1½–2 hours until lamb is tender.
Why: Gentle heat keeps apricots intact.
Cook from here
Serve
Finish
Toast almonds, scatter over the tagine with coriander. Serve with couscous.
Why: Toasted nuts add crunch against soft braise.
Cook from here