Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts Classic Berry Cobbler with biscuit topping Classic Berry Cobbler Freshly baked maple syrup calzone Sweet Ricotta & Maple Syrup Dessert Calzone Raspberry Waffles with fresh fruit Fresh Raspberry Waffles Moi Moi with palm oil, served fresh with rich flavors Savory Steamed Bean Pudding (Moi Moi) with Palm Oil Gua Bao steamed buns with pork belly and pickles Classic Taiwanese Pork Belly Buns (Gua Bao) Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts Classic Berry Cobbler with biscuit topping Classic Berry Cobbler Freshly baked maple syrup calzone Sweet Ricotta & Maple Syrup Dessert Calzone Raspberry Waffles with fresh fruit Fresh Raspberry Waffles Moi Moi with palm oil, served fresh with rich flavors Savory Steamed Bean Pudding (Moi Moi) with Palm Oil Gua Bao steamed buns with pork belly and pickles Classic Taiwanese Pork Belly Buns (Gua Bao)
Moroccan tagine served in a clay pot, garnished with rich spices and colorful vegetables.
Moroccan Tagine - Exotic, Slow-Cooked Stew with Spices

Moroccan Lamb Tagine with Apricots

Author: Flavelo
Recipes Main Courses
Tagine is both the name of the dish and the conical pot it's cooked in. The shape circulates steam, keeping the meat basting in its own juices until butter-soft. This lamb version is a masterclass in sweet and savory harmony: the sugar from dried fruits blends with the rich aroma of warm spices like cinnamon and cumin.
🕒 Prep Time 20 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 20 mins
🍽️ Servings 5 servings
🔥 Calories 620 kcal
🌍 Cuisine Moroccan

Ingredients

Equipment Needed

  • Heavy-bottomed pot or Tagine
  • Wooden spoon
  • Cutting board

Instructions

1 ✓

Cut the meat into 1.5-inch cubes. Heat oil in a large pot and sear the meat until nicely browned. Remove meat and set aside.

Tip: Browning creates depth of flavor. Don't overcrowd the pot so the meat sears rather than steams.
2 ✓

In the same pot, sauté finely chopped onion and sliced garlic. Add spices (cumin, coriander, cinnamon) and toast for 30 seconds until fragrant.

Tip: Spice essential oils dissolve best in fat; toasting 'wakes up' the aromas.
3 ✓

Return the meat to the pot. Add sliced carrots, apricots, and drained chickpeas. Pour in tomatoes and stock.

Tip: The sugar in the dried fruit dissolves during cooking, balancing the acidity of the tomatoes.
4 ✓

Cover and simmer on low heat for 1.5-2 hours until meat is fork-tender.

Tip: Long, slow cooking converts tough collagen into gelatin, making the meat tender and the sauce rich.
5 ✓

Taste and adjust salt. Serve hot with couscous or fresh bread.

Tip: Flavors round out best if you let the dish rest briefly before serving.

Recipe FAQ

I don't have a tagine pot.
A heavy-bottomed Dutch oven or pot with a tight-fitting lid is a perfect substitute.
I don't like lamb.
You can use beef shank or chicken thighs, but adjust cooking time (less for chicken, more for beef).
The sauce is too thin.
Remove the lid at the end and boil for a few minutes to reduce, or mash a few chickpeas to thicken it.

Ingredients

  • 1 lb Lamb Leg or Shoulder
  • 2 whole Onions
  • 3 cloves Garlic
  • 2 whole Carrots
  • 1/2 cup Dried Apricots
  • 1 cup Chickpeas (canned/cooked)
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 1 stick Cinnamon (or 1/2 tsp ground)
  • 14 oz Diced Tomatoes (1 can)
  • 2 tbsp Olive Oil
  • 2 cups Chicken or Vegetable Stock
  • 1 tsp Salt