Golden Moroccan Lamb Tagine with Honey & Apricots
This impressive one-pot centerpiece features tender lamb slow-cooked in a fragrant blend of North African spices and sweet dried fruits. It is the perfect celebratory dish for gathering guests, offering a sophisticated balance of savory, sweet, and crunchy textures.
Ingredients
- Lamb shoulder, cubed800 g
- Onions, finely diced2 stk
- Garlic cloves, minced3 stk
- Ginger, freshly grated1 tbsp
- Ras el Hanout spice mix2 tbsp
- Cinnamon stick1 stk
- Dried apricots150 g
- Honey2 tbsp
- Beef or lamb stock500 ml
- Flaked almonds, toasted50 g
- Fresh cilantro, chopped1 handful
- Olive oil2 tbsp
Instructions
Heat olive oil in a large heavy-based pot or tagine over medium-high heat. Brown the lamb cubes in batches until golden on all sides, then remove and set aside.
In the same pot, sauté the onions until translucent. Stir in the minced garlic, grated ginger, and Ras el Hanout, cooking for 2 minutes until the spices release their aroma.
Return the lamb to the pot along with any juices. Add the cinnamon stick and pour in the stock. Bring to a boil, then reduce heat to low, cover, and simmer gently for 80 minutes.
Stir in the dried apricots and honey. Continue to simmer uncovered for another 20-30 minutes until the lamb is melt-in-your-mouth tender and the sauce has thickened into a rich glaze.
Remove the cinnamon stick. Transfer to a large serving platter and top with toasted flaked almonds and fresh cilantro. Serve with fluffy couscous or crusty bread for a true feast.
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