Moroccan Lamb Tagine with Apricots, Chickpeas, Vegetables, Spices, and Fresh Herbs

Savour a delightful Moroccan Lamb Tagine infused with apricots, chickpeas, vegetables, spices, and fresh herbs – a perfect dish to enjoy with loved ones!

Course Main Course

Cuisine African

Keyword Lamb Tagine, Moroccan Lamb Tagine recipes, Moroccan Lamb Tagine with Apricot recipe, Tagine Recipes

Prep Time 30

Cook Time 1 30

Servings People

Calories 451

Ingredients

800 g lamb shoulder, cut into chunks
2 tbsp olive oil
1 large onion, finely chopped
3 cloves garlic, minced
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground cinnamon
1 ground ginger
1/2 tsp ground turmeric
1/2 tsp cayenne pepper (optional)
Salt and freshly ground black pepper, to taste
400 g chopped tomatoes
500 ml chicken or vegetable stock
200 g dried apricots, halved
400 g can chickpeas, drained and rinsed
2 large carrots, sliced
1 red bell pepper, chopped
1 courgette, sliced
1 small aubergine, chopped
1 tbsp honey
A handful of fresh coriander, chopped
handful of fresh mint, chopped
Cooked couscous or bread, to serve

Instructions

Prepare the Lamb

Season the lamb chunks with salt and pepper. Heat 1 tablespoon of olive oil in a large, heavy-based pan or tagine over medium-high heat. Brown the lamb in batches, ensuring it's well-sealed on all sides. Remove the lamb and set aside

Cook the Vegetables

In the same pan, reduce the heat to medium and add the remaining olive oil. Add the chopped onion and garlic, cooking until softened and golden, about 5 minutes.

Spice It Up

Stir in the ground cumin, coriander, cinnamon, ginger, turmeric, and cayenne pepper, if using. Cook for 1 minute until the spices release their fragrance.

Simmer the Tagine

Return the lamb to the pan, along with the chopped tomatoes and stock. Bring to a gentle simmer, cover, and cook for 45 minutes

Add Sweetness and Vegetables

Stir in the apricots, chickpeas, carrots, red pepper, courgette, aubergine, lemon zest, and honey. Continue to simmer, covered, for another 30-40 minutes until the lamb and vegetables are tender.

Finish with Herbs

Just before serving, stir in the fresh coriander and mint. Taste and adjust seasoning as needed.

Serve

Serve the lamb tagine hot with couscous or bread, allowing everyone to enjoy the rich, aromatic flavours.

Notes

Whilst the traditional method for making Moroccan Lamb Tagine involves using a tagine pot, modern alternatives like Dutch ovens and slow cookers can achieve similar results. The tagine pot’s design, with its conical lid, allows for optimal steam circulation, which helps the meat stay tender and moist. For those who don’t have this traditional cookware, a Dutch oven is an excellent substitute. When using a Dutch oven, keep the heat low to prevent the contents from burning, and stir occasionally to ensure even cooking.

Slow Cooker

For the slow cooker method, follow the initial steps of searing the lamb and sautéing the vegetables on the hob. Then transfer everything, including the apricots, chickpeas, and stock, into the slow cooker. Set it on low and let it cook for six to eight hours. This method is especially convenient for busy days, as it requires minimal supervision while delivering a richly flavoured dish.

Oven

If you prefer using the oven, preheat it to a low temperature, around 150°C (300°F). After browning the lamb and softening the vegetables on the hob, transfer them to an oven-safe pot. Add the apricots, chickpeas, and stock, then cover with a lid and place it in the oven for approximately two hours. This method mimics the slow-cooking environment of a tagine pot, ensuring the dish remains succulent and aromatic.

Ingredients

The magic of Moroccan Lamb Tagine lies in its carefully selected ingredients. At the heart of the dish is the lamb, ideally bone-in pieces like shoulder or shank for added flavour. The apricots introduce a subtle sweetness that complements the rich meat, while chickpeas add texture and protein. A medley of vegetables such as onions, carrots, and courgettes enhance the dish's nutritional profile and provide a balance of flavours. However, it is the spices that enhance the tagine: cumin, coriander, cinnamon, and ginger combine to create a warm and aromatic base. Fresh herbs like coriander and parsley finish the dish with a burst of colour and freshness.

Nutrition