Lamb Tagine with Apricots — Print Recipe

Tender lamb slow-cooked with dried apricots, almonds, and warm North African spices in a conical clay pot.

Ingredients

1kg lamb shoulder, cut into large pieces
200g dried apricots
2 large onions, finely sliced
2 tbsp honey
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp turmeric
Pinch of saffron threads soaked in 2 tbsp warm water
50g butter
2 tbsp olive oil
50g toasted almonds for garnish
1 tbsp sesame seeds for garnish
Salt and pepper to taste

Instructions

1 Season the lamb pieces with salt, pepper, ginger, and turmeric. Heat the olive oil and half the butter in a tagine or heavy pot over medium-high heat and brown the lamb in batches for five minutes until deeply golden on all sides.
2 Add the sliced onions to the pot with the saffron water and one teaspoon of cinnamon. Reduce heat to low, cover tightly, and cook for one and a half hours, adding small splashes of water as needed to maintain a saucy consistency.
3 While the lamb simmers, soak the dried apricots in warm water for thirty minutes until they plump up and soften. Drain and set aside. These will be added later so they hold their shape and provide distinct bursts of sweet fruit in each bite.
4 When the lamb is very tender, add the drained apricots, honey, and remaining cinnamon to the pot. Stir gently to combine without breaking the apricots, then cook uncovered for twenty minutes until the sauce is thick and glazes the meat.
5 Toast the almonds in a dry skillet over medium heat, tossing frequently for three minutes until golden and fragrant. Toast the sesame seeds separately for one minute until they pop and turn light brown, then set both aside for the final garnish.
6 Check the seasoning of the tagine and adjust with more honey for sweetness or salt for balance. The sauce should be thick, glossy, and deeply aromatic with a perfect harmony of sweet apricots, warm cinnamon, and savoury braised lamb.
7 Transfer the tagine to a serving platter or present in the cooking vessel. Scatter the toasted almonds and sesame seeds over the top and serve immediately alongside fluffy couscous or warm flatbread to soak up the sweet, spiced sauce.