Moroccan Lamb Tagine with Apricots

Published: April 5, 2024 • Modified: April 5, 2024 • by Author: Analida • Word count:2591 words. • About 13 minutes to read this article. • This post may contain affiliate links.

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If you love a sweet and savory dishes this recipe is for you. Drop this festive and stunning dish on your table for a family style dinner party and it will be a night to remember! Lamb tagine is a traditional Moroccan dish featuring tender pieces of spiced lamb slow-cooked with a medley of warm spices, herbs, pistachios, dried apricots and vegetables. The tagine slow cooking process allows the flavors to meld together, resulting in a rich and aromatic stews.

an orange tagine filled with lamb, juice, apricots, and carrots

Jump to:

What is a tagine?
Tagine history
How to use and cure a tagine:
Tips for a perfect lamb tagine
Here are the step by step photos:
Variations and Substitutions
Frequently Asked Questions:
Equipment
Other Moroccan recipes to try:
Traditional Lamb Tagine with Apricots

What is a tagine?

For those who are not familiar with the term, a tagine is a two part clay pot cooking vessel common throughout North Africa. The bottom part is a shallow earthenware pot or bowl, and the top is a tapered rounded conical lid topped by a knob which in turn is vented at the top. The clay allows for a slow cooking method which infuses the slow-cooked lamb with fabulous flavors. There are various styles, from simple solid colors, to beautifully embellished models.

Tagine history

The tagine was developed centuries ago as a portable oven, and was first used by nomadic tribes. As far as how old it is... well, it was mentioned in One Thousand and One Nights. A tagine-like vessel was also used in the times of the Roman Empire. The tagine has evolved over the centuries, and no two recipes are alike. For example, some tagines include prunes, dates, olives or preserved lemon, and sometimes a combination of all of them. Apricots, as in this recipe are also popular.

an orange tagine on the stove with bread in the back

How to use and cure a tagine:

Two words of warning: to use your tagine vessel on a gas stove top, you will need a metal plate (see above) on which to rest the shallow base. This piece is necessary to prevent the bowl from breaking. Normally, this is sold separately and I have a link below in the equipment section to order on Amazon.

The other advice, is to cure your tagine before cooking in it for the first time. To cure your new tagine, submerge the base and lid in water for 24 hours. Remove it from the water, dry it off with a towel and then rub olive oil by hand on the inside of the base and lid. Place the tagine in a cold oven and set to 225°F for 2 hours and then turn off and let the oven cool completely. The heat will dry out the water and draw in the olive oil to season the clay vessel. Always wash the tagine by hand and do not soak in soapy water.

an orange tagine with cooked lamb, apricots, and carrots then bread in the back

Tips for a perfect lamb tagine

Make sure you slice the potatoes super thin. If you have a mandolin, that is the best option. I love my Oxo mandolin for this task. If not, use your sharpest knife. Potato slices are added in the last 30 minutes. The photo above shows the tagine dish just before I added the potato slices.
Do not skip the marinating step. This is really important in order to allow all the flavors to penetrate the lamb.
Now, if you do not have a tagine dish, and do not want to invest in one, you can prepare this recipe in a slow cooker, a large Dutch oven, or even a braising pan. The trick is to cook it nice and slow.

Here are the step by step photos:

A photo showing the ingredients to make lamb tagine and marinating the meat.

Step 1: Gather all your ingredients and this means, chopped, measured, sliced and have them all ready. This is key to making this dish.
Step 2: Add the spice mixture to marinate the lamb pieces. Combine the olive oil, minced garlic cloves, salt, cracked pepper, cinnamon, ground coriander, paprika and ground ginger. Mix this thoroughly by hand into the meat and refrigerate for 3 hours or overnight if you wish.

A photo showing cooking onions in a tagine and then adding the lamb.

Step 3: Place the onions in the tagine base and sprinke with a little dusting of salt to sweat them down for 20 minutes until soft on medium heat.
Step 4: Add the diced lamb. Break up any pieces that are stuck together. Stir and cook while browning the lamb for 20 minutes.

A photo showing the mixing of the broth ingredients and adding to lamb tagine.

Step 5: In a bowl whisk together the vegetable broth, corn starch and tomato paste until well combined.
Step 6: Add the broth mixture to the tagine.

A photo showing adding saffron and cardamom pods to lamb tagine.

Step 7: Add the saffron threads to the tagine.
Step 8: Lay in the cardamom pods wrapped and tied in a cheesecloth to the tagine.

A photo showing adding dried apricots and pistachios to lamb tagine.

Step 9: Sprinkle in the dried sweet apricots.
Step 10: Add the pistachios then cover and cook on low heat for 1 hour.

A photo of adding slices potatoes and chopped parsley to lamb tagine.

Step 11: Add the sliced potato in concentric circles to cover the simmering meat. Cover and cook another 30 minutes until the potatoes are soft. Feel free to ladle out and excess liquid during the cooking process. Set this liquid aside and keep it warm to serve later on the side. Delicious!
Step 12: Sprinkle with the chopped parsley and serve.

In my traditional lamb tagine recipe with apricots, these add a lovely sweet accent and texture to the dish. The pistachios add a bit of a crunch. This recipe is a true fusion of flavors, and textures. Parsley adds a punch of color, and herbal tones as well. While cooking the tagine, my house smelled wonderful. Three hours after finishing dinner we could still smell the amazing aromas.

Variations and Substitutions

Spices: Experiment with different spice blends to give your tagine a unique flavor profile. This recipe includes coriander, paprika, ginger, and saffron. You can also add a pinch of cloves, cumin, ras el hanout, cinnamon stick, nutmeg, or allspice for extra depth.
Fruits and Vegetables: While this classic tagine includes onions, potatoes you can also add other dried fruits or vegetables to suit your preference. Try adding carrots, sweet potatoes, bell peppers, zucchini, lemon zest, dried dates, prunes, or eggplant for additional flavor and texture. If you want to exchange the potatoes for another starch you can serve with couscous or sweet potatoes. If you leave out the potatoes this will also shorten the cooking time at the end.
Fresh herbs: Fresh herbs like cilantro or mint can brighten up the dish and add a burst of freshness. Add them towards the end of cooking or use them as a garnish before serving.
Nuts: Toasted almonds, pine nuts, or walnuts can be used instead of pistachios.
Sweetness: Adjust the sweetness level by adding more or less dried fruits, honey, or sugar according to your taste preferences.
Liquid: Traditional tagines are often cooked with a small amount of water, but you can experiment by adding a small amount of other liquids like chicken broth or chicken stock, lemon juice, orange juice, or even wine for added complexity. I like to use vegetable broth.
Meat: You can exchange the lamb stew meat for chicken, beef, or even goat. Adjust the cooking time accordingly based on the type of meat you choose.
Serve with: Traditionally, tagine is served with couscous, but you can also serve it with rice, quinoa, or crusty bread to soak up the flavorful sauce.

Frequently Asked Questions:

Do I have to prepare my new tagine before I cook with it?

Yes, you need to cure the tagine before you use it the first time. Soak the tagine submerged in water for 24 hours. Remove it from the water, dry it off with a towel and then rub olive oil by hand on the inside of the base and lid. Place the tagine in a cold oven and set to 225°F for 2 hours and then turn off and let the oven cool completely. The heat will dry out the water and draw in the olive oil to season the clay vessel. Always wash the tagine by hand and do not soak in soapy water.

Can I place my tagine right on my stove?

If you have an electric or non-flame type stove, yes place it on the burner. If you have a gas stove you need to place it on a metal heat diffuser.

How long can I store my lamb tagine?

Once the stew has completely cooled, you can store in the refrigerator for up to 3 days in an airtight container.

Can I freeze the leftover tagine?

Yes, you must completely cool the stew before freezing. Store in airtight containers for up to one month. Remove the potatoes before freezing. Those will have an unpleasant texture when thawed.

What do I serve with my lamb tagine?

Traditionally you would serve couscous. You could also serve tabouleh, parsley salad, basmati rice or pita bead.

Can I make this dish in a slow cooker?

Yes, marinate all the meat for at least three hours then add all the ingredients except the potatoes and parsley to the slow cooker and heat on high. Once the meat is tender in about 2 hours add the potatoes and parsley to the top in layers and continue cooking on high until the potatoes are tender. Check them with a fork.

Can I make this recipe in an instant pot?

You can use the slow cooker mode and use the slow cooker method above. Be sure you set the vent to open, press the slow cook button and set on high. You will need to add about 30 minutes to the cook time compared to a slow cooker on high.

How do I make this in a Dutch oven or braising pan?

Sauté the onions in the pan on medium heat, add the meat and brown it. Add the rest of the ingredients except the potatoes and parsley. Place in a 300°F oven for 1 hour covered or unit the lamb is tender. Check the liquid level after 30 minutes and add water if needed. The lamb should be simmering in liquid. When the lamb is tender, add the potatoes in a layer to the top and place back in the oven until they are tender.

What cut of lamb do I use for this dish?

I typically use a boneless lamb shoulder or boneless leg of lamb.

Equipment

You will need a tagine which you can purchase on Amazon. I love this one by Le Creuset which comes in many colors. If you have a gas stove you will need to use a metal heat diffuser.

Other Moroccan recipes to try:

If you want to try your hand at another tagine recipe, check out my Moroccan chicken tagine or Moroccan saffron chicken. One of my favorite healthy vegetarian recipes is vegetable tagine. Easy and delicious.

Another Moroccan dish you might also like is this hearty Harira which is Moroccan chickpea and lentil soup.

And let's not forget Moroccan country bread.

Bon Apetit!

Traditional Lamb Tagine with Apricots

This recipe for traditional Moroccan lamb tagine with apricots is perfect to feed a large crowd. In essence it's a stew that is cooked slowly in a tagine dish. The flavors of aromatic spices will fill your house with a wonderful aroma. Apricots and pistachios add a wonderful texture contrast.

4.95 from 20 votes

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Course: Main dish

Cuisine: Moroccan

Keyword: crock pot, easy ethnic food, exotic food, lamb recipes, slow cooker, tagine recipe

Prep Time: 20

Cook Time: 2

Total Time: 2 20

Servings: servings

Calories: 275kcal

Author: Analida Braeger

Ingredients

Seasoning for marinade

2 Tbsp olive oil
3 cloves garlic minced
3 tsp Kosher salt
½ tsp cracked pepper
1 ½ tsp cinnamon
2 tsp coriander ground
2 tsp paprika
1 tsp ginger ground

Remaining ingredients

3 lbs lamb shoulder or leg cubed into 1" pieces
1 onion large, sliced
1 cup vegetable broth
10 saffron threads
2 Tbsp tomato paste
2 tsp cornstarch
4 cardamom pods
2 Tbsp parsley chopped
10 dried apricot slices cut in half
3 Tbsp pistachios shelled
2 baking potatoes sliced thin

Instructions

For the seasoning and marinating the lamb

In a small bowl mix together all the spices.
Place the cut up lamb in a glass dish, and drizzle with the olive oil. Mix in thoroughly with your hands.
Evenly sprinkle with the spice mixture, and again, mix thoroughly with your hands.
Place in the refrigerator for 3 hours or overnight.

To prepare the lamb.

Place the onions on the bottom of the tagine dish, and sprinkle with salt. Sweat them down for about 20 minutes on medium.
Slowly, add the meat, and break up any pieces that are stuck together.
Cook for about 20 minutes, uncovered, and stirring often.
In a bowl, whisk together the broth, tomato paste, and cornstarch, and add to the meat. Add the saffron to the tagine. Stir to combine.
Wrap the cardamom pods in a piece of cheesecloth and tie with a piece of twine. Add to the meat and broth mixture.
Stir in the apricots and pistachios.
Cover, and cook for 1 hour on low. Feel free to ladle out and excess liquid, keep it warm and save for later when serving.
Line with the potatoes forming concentric circles over the simmering lamb.
Cover again, and cook for an additional 30 minutes, or until the potatoes are soft. Sprinkle the parsley on top.

Notes