Lamb Tagine with Apricots and Almonds
The other classic Moroccan tagine: lamb shoulder braised slow with onion, ginger, cinnamon, honey and dried apricots. Sweet and savoury balance; comes out glossy and tender enough to spoon. Toasted almonds on top.
Overview
Lamb shoulder cubes brown deeply, then simmer slow with onion, garlic and a Moroccan spice blend (ras el hanout, ginger, cinnamon). Stock and a splash of honey go in; dried apricots join in the second half so they soften without dissolving. Toasted almonds and coriander on top.
Ingredients
- 1 kg lamb shoulder (cut into 4 cm cubes)
- 3 tablespoons olive oil
- 2 onions (sliced)
- 4 garlic cloves (crushed)
- 1 thumb fresh ginger (grated)
- 2 teaspoons ras el hanout
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- ½ teaspoon ground turmeric
- A pinch of saffron threads
- 700 ml chicken (or lamb stock)
- 2 tablespoons honey
- 200 g dried apricots
- 50 g toasted flaked almonds
- A small bunch of coriander (chopped)
- salt
- pepper
- Couscous (or flatbread), to serve
Method
Stage 1 - Brown the lamb
- Heat 2 tablespoons of oil in a heavy casserole over medium-high heat.
- Season the lamb with salt and pepper.
- Brown in batches deeply on all sides; set aside.
Stage 2 - Build the base
- Add the remaining oil to the pan; cook the onions over medium heat for 10 minutes until soft and golden.
- Add the garlic, ginger, ras el hanout, cinnamon, cumin, paprika, turmeric and saffron.
- Cook 1 minute until fragrant.
Stage 3 - Braise
- Return the lamb; pour in the stock and stir in the honey.
- Bring to a simmer; cover and braise on low heat for 1 ½ hours, or in a 160°C oven.
Stage 4 - Add apricots
- Stir in the dried apricots.
- Cook another 30 minutes uncovered to thicken the sauce.
- The lamb should be falling-tender; the sauce should be reduced and glossy.
Stage 5 - Serve
- Taste; adjust salt.
- Scatter toasted almonds and coriander.
- Serve over couscous or with flatbread.
Notes
- Ras el hanout: Moroccan spice blend; up to 30 spices in some versions. Find at Middle Eastern grocers; substitute with a mix of cumin, coriander, cinnamon, allspice and a pinch of cardamom in equal parts.
- Brown the lamb hard: Pale lamb gives flat braise. Get colour everywhere.
- Apricots in the second half: Earlier and they dissolve to slop; later and they're chewy. 30 minutes in the sauce is the sweet spot.
Storage
- Improves overnight. Keeps 4 days refrigerated.
- Freezes 3 months.
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