Moroccan Tagine with Lamb, Apricots, and Almonds

A flavorful and aromatic Moroccan tagine featuring tender lamb, sweet apricots, and crunchy almonds, seasoned with warming spices. Perfect for a cozy dinner.

Prep Time

20 minutes

Total Time

2 hours 20 minutes

Calories

750 kcal

Difficulty

Medium

Equipment

4 items

Cost

£3.64/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Dietary:

Mood:

Ingredients

Servings

1.5lbsLamb Shoulder(Cut into 1-inch cubes)

£9.00

2tbspOlive Oil

£0.30

1largeOnion(Chopped)

£0.30

3clovesGarlic(Minced)

£0.15

1tbspGinger(Fresh, grated)

£0.25

1Cinnamon Stick

£0.15

1tspGround Cumin

£0.05

1tspGround Coriander

£0.05

0.5tspTurmeric

£0.03

PinchSaffron Threads(Optional, soaked in 2 tbsp warm water)

£0.75

2cupsChicken Broth

£0.50

1cupDried Apricots(Halved)

£1.50

1tbspHoney(Optional, for added sweetness)

£0.20

to tasteSalt

£0.01

to tasteBlack Pepper

£0.02

0.3cupToasted Almonds(Roughly chopped, for garnish)

£1.00

2tbspFresh Cilantro(Chopped, for garnish)

£0.30

Total Cost

£14.56

£3.64 per serving

Instructions

1.
In a large bowl, toss the lamb with salt, pepper, cumin, coriander, and turmeric.
2.
Heat olive oil in a tagine or Dutch oven over medium-high heat. Brown the lamb in batches, ensuring not to overcrowd the pot. Remove the lamb and set aside.
3.
Add the chopped onion to the tagine and cook until softened, about 5-7 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.
4.
Return the lamb to the tagine. Add the cinnamon stick, chicken broth, and saffron water (if using). Bring to a simmer, then cover and reduce heat to low.
5.
Simmer for 1.5 hours, or until the lamb is very tender. Check occasionally and add more broth if needed to prevent sticking.
6.
Stir in the dried apricots and honey (if using). Cover and cook for another 30 minutes, or until the apricots are softened and plump.
7.
Remove the cinnamon stick. Taste and adjust seasonings as needed.
8.
Garnish with toasted almonds and fresh cilantro. Serve hot with couscous or crusty bread.

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My Notes

Nutrition Information

Nutrition per serving (400g)

750 kcal / 3138 kJ

Carbs

45g

17% of RDA

Fat

45g

64% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

25 g

28% of RDA

Sodium

500 mg

22% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

For deeper flavor, marinate the lamb with the spices for at least 30 minutes before cooking.

If you don't have a tagine, a Dutch oven works perfectly well.

Adjust the amount of honey according to your preference for sweetness.

Substitute prunes or dates for apricots for a different flavor profile.

Serve with a dollop of plain yogurt for a cooling effect.

Cooking Equipment

Tagine (or Dutch Oven)

Large Bowl

Cutting Board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For deeper flavor, marinate the lamb with the spices for at least 30 minutes before cooking.

If you don't have a tagine, a Dutch oven works perfectly well.

Adjust the amount of honey according to your preference for sweetness.

Substitute prunes or dates for apricots for a different flavor profile.

Serve with a dollop of plain yogurt for a cooling effect.

Moroccan Tagine with Lamb, Apricots, and Almonds

Ingredients

Instructions