Moroccan Lamb Tagine with Apricots, Preserved Lemon & Almonds
A slow-cooked Moroccan-style lamb tagine built in aromatic flavour layers: browned lamb, onion and garlic, warm spices, stock, apricots, preserved lemon, herbs and toasted almonds.
⭐ Have you tried this recipe? Click the stars to rate it and leave a quick comment below.
Print PinServings: 4 Servings
Calories: 419kcal
Cost: £10.00
Equipment
- 1 Cutting Board and Cooks Knife
- 1 Heavy Casserole or Tagine
Ingredients
- 800 g Lamb Shoulder, cut into large pieces (1 lb 12 oz)
- 30 ml Olive Oil 2 tbsp
- 200 g Onion, finely sliced (7 oz)
- 3 Garlic Cloves, finely chopped (3 each)
- 1 tsp Ground Cumin 1 tsp
- 1 tsp Ground Coriander 1 tsp
- 1 tsp Ground Ginger 1 tsp
- ½ tsp Ground Cinnamon ½ tsp
- 1 Pinch Saffron Threads, soaked in 30ml warm water
- 500 ml Lamb Stock or Chicken Stock 17 fl oz
- 120 g Dried Apricots 4 oz
- 35 g Preserved Lemon Peel, finely sliced (1¼ oz)
- 20 g Honey optional 1 tbsp
- 40 g Flaked Almonds, toasted (1½ oz)
- 15 g Fresh Coriander, chopped (½ oz)
- 15 g Fresh Parsley, chopped (½ oz)
- Salt and Freshly Ground Black Pepper to taste
Instructions
- Season the lamb lightly with salt and pepper.
- Heat the olive oil in a heavy casserole or tagine base.
- Brown the lamb well on all sides, then remove and reserve.
- Add the onion and cook gently until softened and lightly golden.
- Add the garlic and cook briefly.
- Add the cumin, coriander, ginger and cinnamon, stirring for 30 seconds to release the aromatics.
- Return the lamb to the pan.
- Add the stock and the saffron with its soaking water.
- Bring to a gentle simmer.
- Cover and cook over low heat for 1½–2 hours, or until the Lamb is tender.
- Add the apricots and preserved lemon during the final 25–30 minutes of cooking.
- Add the honey only if additional sweetness is required.
- Adjust seasoning carefully, as preserved lemon can be salty.
- Finish with the coriander and parsley.
Presentation
- Serve in a warm tagine dish or shallow serving bowl.
- Scatter with toasted almonds just before serving.
- Accompany with couscous, flatbread, or steamed rice.
Notes
The dish should be balanced rather than sweet. The apricots provide body and gentle fruit sweetness, while the preserved lemon prevents heaviness and sharpens the finish.
Browning the lamb properly is essential because it forms the foundation of the dish.
Toast the almonds separately and add them at the last moment so they remain crisp.
For a deeper version, prepare the tagine a day ahead and reheat gently before finishing with herbs and almonds.
Nutrition
Calories: 419kcal | Carbohydrates: 33g | Protein: 32g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.003g | Cholesterol: 81mg | Sodium: 272mg | Potassium: 943mg | Fiber: 5g | Sugar: 23g | Vitamin A: 1661IU | Vitamin C: 16mg | Calcium: 96mg | Iron: 4mg
Rate this Recipe
✨ Tried this recipe? We’d love your feedback! 💬 Leave a comment above and ⭐️ give it a star rating — it helps others and makes our kitchen happy too.
Moroccan Lamb Tagine with Apricots, Preserved Lemon & Almonds
A slow-cooked Moroccan-style lamb tagine built in aromatic flavour layers: browned lamb, onion and garlic, warm spices, stock, apricots, preserved lemon, herbs and toasted almonds.
⭐ Have you tried this recipe? Click the stars to rate it and leave a quick comment below.
Print PinServings: 4 Servings
Calories: 419kcal
Cost: £10.00
Equipment
- 1 Cutting Board and Cooks Knife
- 1 Heavy Casserole or Tagine
Ingredients
- 800 g Lamb Shoulder, cut into large pieces (1 lb 12 oz)
- 30 ml Olive Oil 2 tbsp
- 200 g Onion, finely sliced (7 oz)
- 3 Garlic Cloves, finely chopped (3 each)
- 1 tsp Ground Cumin 1 tsp
- 1 tsp Ground Coriander 1 tsp
- 1 tsp Ground Ginger 1 tsp
- ½ tsp Ground Cinnamon ½ tsp
- 1 Pinch Saffron Threads, soaked in 30ml warm water
- 500 ml Lamb Stock or Chicken Stock 17 fl oz
- 120 g Dried Apricots 4 oz
- 35 g Preserved Lemon Peel, finely sliced (1¼ oz)
- 20 g Honey optional 1 tbsp
- 40 g Flaked Almonds, toasted (1½ oz)
- 15 g Fresh Coriander, chopped (½ oz)
- 15 g Fresh Parsley, chopped (½ oz)
- Salt and Freshly Ground Black Pepper to taste
Instructions
- Season the lamb lightly with salt and pepper.
- Heat the olive oil in a heavy casserole or tagine base.
- Brown the lamb well on all sides, then remove and reserve.
- Add the onion and cook gently until softened and lightly golden.
- Add the garlic and cook briefly.
- Add the cumin, coriander, ginger and cinnamon, stirring for 30 seconds to release the aromatics.
- Return the lamb to the pan.
- Add the stock and the saffron with its soaking water.
- Bring to a gentle simmer.
- Cover and cook over low heat for 1½–2 hours, or until the Lamb is tender.
- Add the apricots and preserved lemon during the final 25–30 minutes of cooking.
- Add the honey only if additional sweetness is required.
- Adjust seasoning carefully, as preserved lemon can be salty.
- Finish with the coriander and parsley.
Presentation
- Serve in a warm tagine dish or shallow serving bowl.
- Scatter with toasted almonds just before serving.
- Accompany with couscous, flatbread, or steamed rice.
Notes
The dish should be balanced rather than sweet. The apricots provide body and gentle fruit sweetness, while the preserved lemon prevents heaviness and sharpens the finish.
Browning the lamb properly is essential because it forms the foundation of the dish.
Toast the almonds separately and add them at the last moment so they remain crisp.
For a deeper version, prepare the tagine a day ahead and reheat gently before finishing with herbs and almonds.
Nutrition
Calories: 419kcal | Carbohydrates: 33g | Protein: 32g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.003g | Cholesterol: 81mg | Sodium: 272mg | Potassium: 943mg | Fiber: 5g | Sugar: 23g | Vitamin A: 1661IU | Vitamin C: 16mg | Calcium: 96mg | Iron: 4mg
Rate this Recipe
✨ Tried this recipe? We’d love your feedback! 💬 Leave a comment above and ⭐️ give it a star rating — it helps others and makes our kitchen happy too.