Tagine of Lamb with Apricots | Epicurevista Recipes

Allergen Warning

This recipe contains the following allergens. Please check carefully before preparing.

Tree nuts (almonds)

The Story Behind

This sweet-savory combination is a hallmark of Moroccan festive cooking, reflecting Andalusian influence from Moorish Spain. Dried fruits in savory dishes was brought to Morocco by returning Moriscos after the Reconquista, blending with indigenous Berber cooking traditions.

Chef's Notes

The secret to extraordinary Moroccan cooking is time. Ingredients must be layered correctly — onions at the bottom creating a bed that protects the meat while building flavor. Never add cold liquid during cooking — it stresses the clay and the dish.

Flavor Profile

SweetSavoryWarm SpiceFruityAromatic

Nutrition Facts

520calories per serving

38g

Protein

580mg

Sodium

Ingredients

0 items

No ingredients listed

Instructions

Combine ras el hanout, ginger, turmeric, cumin, cinnamon, and black pepper.

Marinate lamb pieces (shoulder or neck) in spice mixture with olive oil and garlic for 4+ hours or overnight.

Brown the lamb in the tagine base over medium-high heat, then remove.

Sauté sliced onions until golden (20 min). Add garlic, ginger, and preserved lemon.

Return lamb to the tagine. Add saffron-infused water and enough water to half-cover meat.

Add dried apricots, toasted almonds, and a drizzle of honey.

Cover and slow-cook over lowest heat for 2-2.5 hours (or 325°F/165°C oven).

Scatter pomegranate seeds, fresh cilantro, and extra honey before serving.

Plating Tips

Serve in the tagine base at the table for dramatic presentation. Garnish with toasted slivered almonds, pomegranate seeds, and fresh cilantro. Drizzle with honey just before serving.

Pro Tips

Use shoulder or neck of lamb — tougher cuts become tenderly gelatinous in the long braise

Preserved lemon is not optional — it provides irreplaceable bright salinity

Control heat carefully with a clay tagine — use a heat diffuser to prevent cracking

The sauce should be thick and syrupy at the end — remove lid for last 20 minutes if needed

Wine & Pairing

Wine Pairing

Moroccan Syrah from Meknes region (Celliers de Meknès). Alternatively, a Rhône-style blend (Grenache/Syrah/Mourvèdre) from France or California. Mint tea for non-alcoholic.

Pairing Suggestions

Couscous steamed over the tagine

Moroccan flatbread (khobz)

Cucumber and orange salad with orange blossom water

Harissa on the side

Fresh cilantro and pomegranate

History & Heritage

The word "tagine" refers to both the clay cooking vessel and the dish itself. Berber nomads developed the technique for cooking over open fires in the desert, the cone lid allowing steam to recycle moisture, extending cooking capacity with minimal water.