If you’re searching for a dish that embodies warmth, exotic spices, and the perfect balance between sweet and savory, then this Lamb Tagine with Apricots and Spiced Couscous Recipe is about to become your new favorite. Imagine tender chunks of lamb slow-cooked to perfection, infused with cinnamon, cardamom, and turmeric, while plump apricots add a natural sweetness that dances beautifully on your palate. Paired with fluffy, aromatic couscous, this Moroccan-inspired meal is both comforting and vibrant—a showstopper that’s surprisingly simple to make and incredibly rewarding to enjoy with family or friends.
Ingredients You’ll Need
The secret to an unforgettable Lamb Tagine with Apricots and Spiced Couscous Recipe lies in its thoughtfully selected ingredients. Each component plays a crucial role in building layers of flavor, stunning textures, and eye-catching colors that bring this dish to life.
- Boneless lamb shoulder (1.6 kg/3.2 lb): The perfect cut for slow cooking that becomes melt-in-your-mouth tender.
- Lamb stewing meat (1 kg/2 lb): Adds extra depth and richness, ensuring every bite is juicy.
- Cooking/kosher salt and black pepper: Essential for seasoning and enhancing the natural flavors of the lamb.
- Canola oil (3 tbsp): Ideal for browning meat without overpowering the spices.
- Garlic cloves (3, finely minced): Bring aromatic depth and a subtle pungency.
- Brown onions (2, diced): Provide natural sweetness and body to the sauce.
- Tomato paste (1 1/2 tbsp): Concentrated umami that enriches the dish’s color and flavor.
- Grated ginger (2 tsp): Adds a warm, zesty kick.
- Cinnamon sticks (2): Signature spice in tagine, infusing warmth and earthiness.
- Chicken stock/broth (2 1/2 cups, low sodium): Creates a savory, luscious sauce base.
- Dried apricots (1 cup, whole): Sweet and chewy, perfectly balancing the spices.
- Lemon zest (2–3 tsp): Brightens the dish with fresh citrus notes.
- Ground coriander (1 tbsp): Offers a fresh, lemony flavor that complements the lamb.
- Ground cumin (1 tbsp): Adds a smoky, earthy undertone.
- Ground cardamom (2 tsp): Delivers exotic, sweet-spicy aroma.
- Turmeric powder (2 tsp): Gives a warm, golden glow and subtle bitterness.
- Fennel powder (1 1/2 tsp): Imparts a mild anise flavor that surprises and delights.
- Cayenne pepper (1 tsp, optional): Adds a gentle heat, adjust to taste.
- Ground cloves and ginger (1/4 tsp each): Small but powerful, these elevate the spice complexity.
- Slivered almonds (1/2 cup, toasted): For crunch and a nutty finish.
- Coriander/cilantro leaves (1/2 cup, chopped): Fresh herbaceous touch to balance richness.
- Couscous (1 1/2 batches): Fluffy and light, the perfect canvas for the tagine sauce.
How to Make Lamb Tagine with Apricots and Spiced Couscous Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (160°C fan). This gentle heat sets the stage for slow, even cooking, ensuring your lamb becomes tender and the flavors meld beautifully. Having everything ready makes the process seamless and enjoyable.
Step 2: Craft the Spice Mix
Combine ground coriander, cumin, cardamom, turmeric, fennel powder, cayenne pepper, cloves, and ground ginger in a bowl. This magical blend spells out the aromatic backbone of your tagine and promises that familiar Moroccan warmth with every bite.
Step 3: Brown the Lamb
Pat the lamb cubes dry and toss them with salt and black pepper. Heat canola oil in a heavy, oven-proof dutch oven over high heat. Brown the lamb in batches—about 3 minutes each—to develop a deep, caramelized crust that locks in juices. Set the browned pieces aside; this step is crucial for rich flavor.
Step 4: Sauté the Aromatics
Reduce heat to medium-high and add diced onions and minced garlic to the pot. Cook until softened and fragrant, about 3 minutes. Stir in tomato paste, grated ginger, cinnamon sticks, and your prepared spice mix. Let the mixture cook for 1½ minutes, stirring often, so the spices bloom and the tomato paste caramelizes evenly.
Step 5: Build the Sauce
Pour in the low-sodium chicken stock and give everything a good stir. Return the browned lamb to the pot and make sure the pieces are mostly submerged. This sauce will become the luscious, flavor-packed bath where your lamb slowly transforms.
Step 6: Slow Cook to Tender Perfection
Bring the pot to a gentle simmer, cover with a lid, and transfer to the oven. After 45 minutes, add the whole dried apricots, reseal, and continue cooking for another hour. Check halfway through to ensure the sauce isn’t drying out; if needed, add a splash of water. This slow cooking is what turns the lamb irresistibly tender and lets those apricots soften spectacularly.
Step 7: Finish with Lemon Zest
Once the lamb is fork-tender, remove from the oven and gently stir in fresh lemon zest. This bright pop of citrus cuts through the richness and lifts the dish to vibrant heights.
Step 8: Serve with Spiced Couscous
Fluff your couscous and plate it generously, then spoon the sumptuous lamb tagine over the top. Scatter toasted slivered almonds and chopped coriander leaves for a finishing touch that adds texture and freshness.
How to Serve Lamb Tagine with Apricots and Spiced Couscous Recipe
Garnishes
Adding toasted slivered almonds provides a subtle crunch that contrasts with the tender lamb. Bright, fresh coriander leaves not only add a splash of green but also enhance the aromatic profile, making every bite feel balanced and lively.
Side Dishes
This tagine pairs beautifully with a simple, crisp salad featuring cucumbers, tomatoes, and a light lemon vinaigrette to cut through the dish’s richness. Alternatively, serve with roasted root vegetables or a dollop of creamy Greek yogurt to add cooling creaminess.
Creative Ways to Present
For a festive touch, serve the lamb tagine in a traditional earthenware tagine pot to wow your guests. You can also serve individual portions atop small mounds of couscous on colorful plates, garnished with pomegranate seeds for an unexpected burst of sweetness and color.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your lamb tagine and spiced couscous to airtight containers and refrigerate for up to three days. The flavors actually deepen overnight, making leftovers even more delightful.
Freezing
This dish freezes wonderfully. Place the tagine in a freezer-safe container and freeze for up to two months. When ready to eat, thaw overnight in the fridge for the best texture and flavor preservation.
Reheating
Reheat gently over low heat on the stove or in a microwave. Add a splash of water or broth if the sauce has thickened too much. Stir occasionally until heated through, and re-fluff your couscous before serving.
FAQs
Can I use other dried fruits instead of apricots?
Absolutely! Dried figs, dates, or raisins all work beautifully and bring their own unique sweetness that complements the spices in this Lamb Tagine with Apricots and Spiced Couscous Recipe.
Is it necessary to use all the spices in the mix?
While each spice contributes to the authentic flavor profile, you can adjust according to what you have on hand or your palate. Cinnamon, cumin, and coriander are the most essential; others can be tweaked or omitted.
Can I substitute lamb with another protein?
Yes, beef or even chicken can be used, but cooking times will vary. Lamb’s richness is part of what makes this recipe special, so if you substitute, consider slow cooking to achieve tenderness.
How spicy is this recipe?
The heat comes from the cayenne pepper and can be adjusted to your liking. For a mild version, simply reduce or omit the cayenne without affecting the overall flavor complexity.
What type of couscous is best for this dish?
Plain Moroccan couscous works best as it soaks up the tagine sauce beautifully. You can also experiment with whole wheat or pearl couscous for different textures, but keep the preparation simple to let the tagine shine.
Final Thoughts
This Lamb Tagine with Apricots and Spiced Couscous Recipe is truly a culinary hug—warm, nurturing, and full of fascinating flavors that transport you to distant lands. It’s a dish that invites sharing and savoring, perfect for cozy dinners or impressive gatherings. Trust me, once you make this, it will quickly become a beloved staple in your cooking repertoire. So go ahead, gather these ingredients, and delight yourself with this extraordinary feast!
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Lamb Tagine with Apricots and Spiced Couscous Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours
- Yield: 5 to 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Moroccan
Description
This rich and aromatic Lamb Tagine is a traditional Moroccan dish that features tender lamb shoulder slowly cooked with a blend of warm spices, dried apricots, and fragrant herbs. The slow oven cooking ensures the meat becomes melt-in-your-mouth tender, while the apricots add a subtle sweetness complemented by a hint of lemon zest. Served over fluffy couscous and garnished with toasted slivered almonds and fresh coriander, this tagine is a perfect comforting meal for a family gathering or special occasion.
Ingredients
Meat
- 1.6 kg / 3.2 lb boneless lamb shoulder, trimmed of fat and cut into 3.5 cm / 1.5″ cubes (about 1 kg / 2 lb after trimming)
- 1 kg / 2 lb lamb stewing meat or shoulder, trimmed of fat and cut into 3.5 cm / 1.5″ cubes
Seasonings and Spices
- 1 tsp cooking/kosher salt
- 1/2 tsp black pepper
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 2 tsp ground cardamom
- 2 tsp turmeric powder
- 1 1/2 tsp fennel powder
- 1 tsp cayenne pepper (adjust to taste for less heat)
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 tsp cooking/kosher salt (additional)
Aromatics and Others
- 3 tbsp canola oil
- 3 garlic cloves, finely minced
- 2 brown onions, diced into 1 cm / 0.3″ cubes
- 1 1/2 tbsp tomato paste
- 2 tsp grated fresh ginger
- 2 cinnamon sticks
- 2 1/2 cups low sodium chicken stock or broth
- 1 cup whole dried apricots
- 2–3 tsp lemon zest (from one whole lemon)
- 1/2 cup toasted slivered almonds
- 1/2 cup roughly chopped coriander/cilantro leaves
For Serving
- 1 1/2 batches plain couscous (prepared as per package instructions)
Instructions
- Preheat Oven: Preheat your oven to 180°C fan / 350°F (160°F fan) in preparation for slow cooking the tagine in an oven-proof vessel.
- Prepare Spice Mix: Combine the ground coriander, cumin, cardamom, turmeric, fennel powder, cayenne pepper, ground cloves, and ground ginger in a bowl and set aside for use later.
- Brown the Lamb: Toss the lamb pieces with the salt and black pepper. Heat the canola oil in a large oven-proof Dutch oven over high heat. Brown the lamb in three batches, making sure to turn and color all sides evenly, approximately 3 minutes per batch. Remove browned lamb to a bowl and set aside.
- Sauté Aromatics: Reduce heat to medium-high. Add diced onions and minced garlic to the pot and cook for about 3 minutes until softened. Stir in tomato paste, grated ginger, cinnamon sticks, and the prepared spice mix. Cook this mixture for 1 1/2 minutes, stirring constantly to release the aromas.
- Add Liquids and Lamb: Pour in chicken stock and stir to combine. Return all the browned lamb pieces back into the pot, mixing them into the aromatic sauce.
- Slow Cook Lamb: Bring the mixture to a simmer. Cover the pot with a lid and place it in the preheated oven. Cook for 45 minutes, then add the dried apricots. Cover again and continue to cook for an additional 1 hour, checking halfway through to ensure the sauce hasn’t reduced too much, adding 1/2 cup water if needed to maintain moisture.
- Finish with Lemon: After the total of 1 hour 45 minutes cooking, test the lamb for tenderness—it should be very tender. Gently stir in the lemon zest to brighten the flavors just before serving.
- Serve: Serve the lamb tagine hot over plain couscous. Garnish the dish with toasted slivered almonds and chopped coriander leaves for added texture and freshness.
Notes
- You can substitute dried apricots with olives if preferred, for a different flavor profile.
- Preserved lemon can be used instead of fresh lemon zest for a more intense citrus flavor.
- The cayenne pepper can be adjusted or omitted to cater to your preferred spice level.
- To toast almonds, dry roast them in a skillet over medium heat until golden and fragrant, being careful not to burn them.
- The recipe is traditionally slow-cooked in the oven but can be adapted for stovetop with low heat and longer cooking time.
