This easy lamb tagine recipe with apricots is really just a delectable stew for lamb lovers. My family loves lamb and this tagine style recipe is easily made in a Dutch oven. Perfect for a chilly night!
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I made this simple lamb tagine recipe last Passover. This rich, but simple dish, disappeared fast.
This lamb tagine with apricots might be compared to this Mexican pork adobo recipe which is also savory and rich.
Lamb tagine can be enjoyed in many of the same ways and if you think you don’t like lamb this dish with its great balance of flavors, just might change your mind.
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Why My Family Loved This Lamb Tagine Recipe
Besides being savory and luscious, this simple lamb recipe is easy to make.
They didn’t hear me complaining while I was getting Passover dinner on the table, since this dish is easily made ahead and reheated.
What few leftovers there were, were actually devoured with a fork straight from the fridge.
There are many recipes out there for tagine lamb but this one caught my eye because it is so simple.
FAQ’s
What is lamb tagine?
Lamb tagine is a North African dish that is made in a beautiful ceramic or unglazed 2 pieced clay dish with a cone shaped cover, called a tagine. If you choose to purchase one, make sure it can be used for cooking. Some are just for serving!
Where did tagine originate?
Tagines are a portable oven that were used by Nomadic Berbers. They are staple equipment in Algeria, Morocco and Tunesia. Food made in a tagine is common in these areas.
Is a tagine made with just lamb?
Tagines are basically a stew and can be made from just vegetables or other types of meat. They aim for a balance of sweet and savory and because they were traditionally cooked over an open fire they also had a hint of smokiness.
Can a Dutch oven be used in place of a tagine for making Lamb Tagine?
Just as a tagine traps steam and allows the lamb to cook until tender, so does a Dutch oven!
Ingredients for Easy Lamb Tagine Recipe
Olive oil is used for browning the lamb
Chicken broth
Pomegranate juice
Coriander, Cumin, Paprika, Cinnamon, Ginger are all ingredients in ras el hanout. This seasoning is amazing and you could use this instead of combining these various ingredients. I like this one. Be careful what you choose. Some contain salt so you will want to decrease the salt in the recipe to your taste.
Kosher salt, plus more
Freshly ground black pepper, plus more – if using Ras el Hanout taste for pepper and use measurment to your taste
Boneless lamb shoulder, trimmed, cut into 1.5″ cubes, with excess fat trimmed (Unfortunately I wasn’t able to find a lamb shoulder so I had to use lamb shoulder chops, which meant cutting out the bone, but no worries, it didn’t take that long!)
Onion, grated or finely chopped
Garlic cloves, finely chopped
Dried apricots or dates
Parsley or cilantro leaves, coarsely chopped
Pomegranate arils, Fresh mint leaves, coarsely chopped, Chopped pistachios or almonds for garnish
How To Make Lamb Tagine with Apricots
Cut excess fat off from lamb and cut into into large chunks. Season with salt and pepper.
Heat oil on medium-high heat and brown lamb in Dutch oven.
Add broth and pomegranate juice combined with coriander, cumin, paprika, cinnamon, ginger, salt and pepper or ras el hanout. Add onion, garlic and apricots, stir well to combine, and gently simmer over low to medium-low heat, mostly covered, until lamb is fork-tender, about 1 1/2 hours.
Uncover, increase heat to medium, and continue to cook until juices are thickened, about 15 minutes more or less, taste and adjust seasonings.
I chose to shred or break up the lamb but if you prefer it chunkier, that’s OK, too.
I let mine sit overnight and then removed the excess fat that rose to the top. Rewarm in oven or on stovetop.
Transfer lamb mixture along with any accumulated juices to a serving dish. Top with parsley or cilantro, pomegranate arils, and mint and some chopped pistachios or sliced almonds.
What To Serve With Lamb Tagine
Traditionally, a lamb tagine recipe is served with couscous, but I served mine with rice.
This jeweled rice with saffron is amazing when served with tagine.
Fresh lemon wedges or preserved lemon is sometimes served on the side but I found that this recipe with pomegranate juice, makes them unnecessary because of the tartness of the pomegranates.
Bread is essential for scooping up the sauce.
A simple vegetable salad of cucumbers, tomatoes and peppers tossed with lemon juice and olive oil wold also be a nice side dish with this lamb tagine recipe.
If you choose to make this lamb tagine recipe cook the lamb until it is tender.
If you can wait let it sit overnight to let the flavors get even better.
This tender lamb tagine recipe is a great Fall dinner and so easy to prepare.
You will love it!
Other Lamb Recipes
Grilled Lamb with Mint Marinade
Freekeh (A Middle Eastern grain would also be great with lamb tagine)
I’d love to hear if you make this recipe! Please share a review or rate the recipe,
and be sure to tag me on social!
Lamb Tagine
- Prep Time: 20 Minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 6 – 8 Servings 1x
- Category: Main Course
- Cuisine: Moroccan
Description
This easy lamb tagine recipe with apricots is really just a delectable stew for lamb lovers. Served over rice or couscous, this very easy lamb recipe was devoured quickly!
Ingredients
3 T olive oil
2 c chicken broth
1 cup pomegranate juice
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1 3/4 teaspoons kosher salt, plus more
3/4 teaspoon freshly ground black pepper, plus more
4 pounds boneless lamb shoulder, trimmed, cut into 1” cubes
1 medium onion, grated
3 garlic cloves, finely chopped
1 c dried apricots or dates
2 tablespoons parsley or cilantro leaves, coarsely chopped
2 tablespoons pomegranate arils
1 tablespoon mint leaves, coarsely chopped
Chopped pistachios or almonds for garnish
Instructions
Cut excess fat off of lamb and cut into into large chunks. Season with salt and pepper.
Heat oil on medium-high heat and brown lamb in Dutch oven.
Add broth and pomegranate juice combined with coriander, cumin, paprika, cinnamon, ginger, 1 3/4 t salt, and 3/4 t pepper to Dutch oven. Add onion, garlic and apricots, stir well to combine, and gently simmer over low to medium-low heat, mostly covered, until lamb is fork-tender, about 1 1/2 hours. Uncover, increase heat to medium, and continue to cook until juices are thickened, about 15 minutes more or less, taste and adjust seasonings.
I chose to shred or break up the lamb but if you prefer it chunkier, that’s OK, too.
I let mine sit overnight and then removed the excess fat that rose to the top. Rewarm in oven or on stovetop.
Transfer lamb mixture along with any accumulated juices to a serving dish. Top with parsley or cilantro, pomegranate arils, and mint and some chopped pistachios or sliced almonds.
Notes
Tagine can be made 3 days ahead; cover and chill. Rewarm before serving.
May add 1 T of tomato paste to the lamb and cook a minute before addidng seasonings for extra umami.
Thanks Epicurious.
