Lamb Tagine With Apricots
Serves 4-6 | Prep Time: 10 mins | Cook Time: 60 mins | Total Time: 70 mins
Tagine is a traditional North African stew as well as the conical-shaped clay pot used to cook the stew. Tagine recipes typically feature meats, fish, and/or veggies braised in rich broth spiked with exotic spices and dried fruit. We aim to please with a recipe that you can actually cook at home either in a saucepan or a slow cooker.
This Lamb Tagine recipe features our Ras El Hanout spice blend. Ras El Hanout is an arabic word that translates to “Top Shelf”. In other words, it’s a spice blend that features a spice shop’s best and most exotic mix of spices, punctuated by floral scents, which often have over 20 or more ingredients. Luxurious, exotic, and sure to please any refined palate.
While this recipe takes time to simmer down, it’s very little work (other than waiting patiently to eat!) and you will end up with enough to feed about six (or leftovers that taste even better!).
- 2 lbs of lamb shoulder, cut into 1″ cubes
- 3 cloves of garlic, chopped
- 1 tbsp freshly squeezed lemon juice (~1/2 lemon)
- 8 oz chickpeas (1/2 can, drained and rinsed)
- 1 can (14.5 oz) of diced tomatoes
- 3 cups of low-salt chicken broth
- 2 tbsp Piquant Post Ras El Hanout spice blend
- 1 onion, diced
- 1/2 cup of dried apricots
- 2 tbsp olive oil
- salt & pepper to taste
- 1 handful of cilantro, chopped (optional)
- Lamb shoulder is the preferred cut because it has a bit more marbling of fat to enhance the flavor of the dish. But you can use other cuts of lamb and/or trim fat as needed.
- Cut the lamb into cubes. You’ll want pieces that you can eat in a single bite.
- Other dried fruits and nuts make great additions, including dates, prunes, cranberries, pecans, almonds, and / or pepitas (pumpkin seeds).
- Can you use fresh, ripe tomatoes instead of the canned ones? Of course, but unless it’s the height of summer when ripe tomatoes abound, we recommend using canned tomatoes,which are typically harvested and canned at peak ripeness. You’ll get a consistently good meal using canned tomatoes rather than using bland, year-round supermarket tomatoes shipped in from Central and South America.
Alternatives & Substitutions
- Lamb is taste that we’re very fond of, but not everyone shares our sentiment. If you’re looking for a meat substitute for lamb, we recommend subbing beef in for the job. Try to pick a piece of beef that has some marbling of fat to fully capture the flavor of this dish.
- This lamb tagine recipe can easily be made using a slow cooker. Simply prep all ingredients (except the fresh cilantro) and place in the slow cooker, pouring the broth last. Stir to mix, cover, then cook for 8-10 hours on Low or 4-5 hours on High.
- Piquant Post Ras El Hanout spice blend can be used directly as a rub for meats like chicken, lamb or beef. You can cook your meat as you like after using the rub.
- Traditional Moroccan food includes lots of vegetarian options. You can substitute many roasted root vegetables such as butternut squash for lamb in our recipe to make it into a vegetarian dish. Or make roasted cauliflower with our Ras El Hanout. Another vegetarian option is this sweet potato chickpea tagine. You can skip the rosewater because our Ras El Hanout has culinary grade rose petals in it already.
- Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
- Post pictures of your masterpiece meal on social media and tag us. We repost!