Lamb and Apricot Tagine

Lamb and Apricot Tagine
Lamb and Apricot Tagine weaves together tender lamb, aromatic spices, and sweet dried apricots in a harmonious North African-inspired stew. Marinated lamb, infused with cumin, coriander, and cinnamon, simmers alongside caramelized onions, vibrant carrots, and red bell peppers. The addition of plump dried apricots lends a delightful sweetness, balanced by the savory richness of diced tomatoes and fragrant spices like ginger and turmeric.

Approx times: Prep: 15 min - Marinating: 1 hour+ - Cook: 2 hours
Ingredients
Serves 4
For the marinade:
  • 2 lb lamb stew meat, cut into cubes
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • Salt and pepper to taste
For the tagine:
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and sliced
  • 1 red bell pepper, chopped
  • 1 cup dried apricots, halved
  • 1 can (14 oz) diced tomatoes
  • 1 cup chicken or vegetable broth
  • 2 tablespoons honey
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground turmeric
  • Salt and pepper to taste
  • Cilantro or parsley, chopped, for garnish
  • Cooked couscous or rice, for serving
Directions
  • In a large bowl, combine the cubed lamb with olive oil, garlic, cumin, coriander, cinnamon, salt, and pepper. Toss until the lamb is evenly coated. Cover and refrigerate for at least 1 hour, or overnight for best flavor.
  • Heat 1 tablespoon of olive oil in a large tagine or Dutch oven over medium heat.
  • Add the marinated lamb cubes in batches and brown them on all sides. Remove the lamb from the tagine and set aside.
  • In the same tagine, add onion and sauté until translucent.
  • Add carrots and red bell pepper to the tagine, and cook for another 5 minutes until softened.
  • Return the browned lamb to the tagine. Add apricots, tomatoes, broth, honey, ginger, turmeric, salt, and pepper. Stir to combine.
  • Bring the mixture to a simmer, then reduce the heat to low. Cover and let it simmer for 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together. Stir occasionally.
  • Taste and adjust seasoning if necessary.
  • Once the lamb is tender, remove the tagine from the heat. Serve hot, garnished with chopped cilantro or parsley.
  • Accompany with cooked couscous or rice to soak up the delicious sauce.