Lamb and Apricot Tagine Recipe

If you’re on the lookout for a warming, flavorful dinner that feels like a big cozy hug, you’ve got to try this Lamb and Apricot Tagine Recipe. I absolutely love how the tender lamb melts in your mouth, balanced perfectly by the subtle sweetness of apricots and the aromatic spices. Whether it’s a midweek treat or weekend showstopper, this recipe brings a little bit of Moroccan magic right into your kitchen. Keep reading—I’m spilling all the secrets to help you make this fan-freaking-tastic meal!

this Recipe

Ingredients You’ll Need

This Lamb and Apricot Tagine Recipe brings together a gorgeous mix of spices, fruit, and tender lamb that’s truly something special. When shopping, look for fresh lamb neck fillet and soft dried apricots—you want quality ingredients to get the best flavors.

• Olive oil: Use a good quality extra virgin olive oil for that rich, fruity backbone.
• Red onion: Halved and sliced; cooks down beautifully to create a natural sweetness.
• Lamb neck fillet: Cut into chunks; this cut stays tender and juicy with slow cooking.
• Tomato purée: Adds depth and a glossy thickness to the sauce.
• Ripe tomatoes: Fresh and chopped for balance and natural acidity.
• Dried apricots: Soft and chewy, they bring that signature sweet note.
• Butternut squash: Adds creaminess and texture as it cooks down.
• Chickpeas: A great protein boost and hearty addition.
• Fresh apricots: For a fresh fruity pop towards the end.
• Giant couscous: Perfect for soaking up all the sauce.
• Coriander: Fresh and finely chopped for a bright garnish.
• Spices (hot smoked paprika, ground cumin, ground coriander, ground cinnamon): These aromatic spices build the deep Moroccan flavor profile.
• Lemon juice: Adds a fresh zing that lifts the whole dish.
• Garlic cloves: Crushed for that savory punch.
• Fresh ginger: Finely grated to add a warm, spicy note.

Variations

I love encouraging you to make this your own! Over time, I’ve tweaked this Lamb and Apricot Tagine Recipe with little touches that really suit different tastes or seasons, so don’t be afraid to experiment.

• Add more heat: I sometimes add a pinch of chili flakes or a diced chili for a subtle kick that wakes up the warmth.
• Vegetarian twist: Swap lamb for hearty vegetables like sweet potato and add extra chickpeas or lentils for protein.
• Fruity switch-up: Try swapping apricots for dried figs or dates if you want a different touch of sweetness.
• Spice adjustments: Play with the cinnamon and cumin ratios depending on how bold or subtle you want the spice profile.

How to Make Lamb and Apricot Tagine Recipe

Step 1: Marinate for Maximum Flavor

This is where your flavor journey begins. Mix together all the spices, lemon juice, garlic, ginger, and a good splash of olive oil into a marinade. Toss your lamb chunks in this mix and season well with salt and pepper. Cover it up and pop it in the fridge overnight, or at least for 2 hours. Trust me, marinating not only tenderizes the meat but infuses it with all those warm, exotic spices—totally worth the wait.

Step 2: Build Your Flavors

Preheat your oven to 180°C (160°C fan/gas mark 4). Heat a splash of olive oil in a pan over medium heat. Add the sliced red onions and cook low and slow until they’re meltingly soft and fragrant—this can take about 10 minutes, but patience pays off here. Add the marinated lamb along with all that gorgeous marinade and cook for about 5 minutes, turning the meat so it gets evenly coated and starts to brown slightly. This step locks in flavor and adds a beautiful caramelized base to your tagine.

Step 3: Simmer in the Oven

Stir in the tomato purée, chopped tomatoes, and the dried apricots along with about 350ml of water to create a rich sauce. Bring everything to a gentle simmer on the stove, then transfer the whole pan to the oven. Add the butternut squash chunks, cover with a lid, and slow-cook for 1 hour. After this, stir in the chickpeas and cook for another hour. Finally, add the fresh apricot wedges for the last 10 minutes so they retain a bit of their fresh texture. You’ll get a heavenly mix of tender lamb, sweet fruit, and fragrant spices all melding together beautifully.

Step 4: Serve and Enjoy

Serve your tagine piled onto a bed of giant couscous—this is a lifesaver for soaking up the glorious sauce. Don’t forget a generous scatter of fresh coriander leaves on top. The freshness really lifts this hearty dish. I love watching guests’ faces when they take their first bite—pure delight every time!

How to Serve Lamb and Apricot Tagine Recipe

Garnishes

I always add a generous handful of fresh coriander leaves on top—it adds a burst of fresh herbiness that cuts through the richness perfectly. Sometimes, I squeeze a little extra lemon juice just before serving for a bright, zesty finish. A sprinkle of toasted sliced almonds is another favorite; they add lovely crunch and texture.

Side Dishes

Giant couscous is my go-to side because it catches all that beautiful sauce, but fluffy couscous or even steamed rice works beautifully too. I often serve this with a crisp green salad dressed simply with lemon and olive oil, to add some lightness alongside the hearty tagine.

Creative Ways to Present

For special occasions, I like to present this dish in a traditional Moroccan tagine pot right at the table—it makes dinner feel authentic and festive. Layering the cooked lamb and apricots on a beautiful serving dish, garnished with pomegranate seeds for a pop of color, always wows my guests.

Make Ahead and Storage

Storing Leftovers

This dish actually tastes even better the next day because all those flavors have had extra time to mingle. I store leftovers in an airtight container in the fridge and they keep well for up to 3 days.

Freezing

I have frozen lamb tagines successfully for up to 2 months. Make sure to cool it completely before transferring to a freezer-safe container. When thawed, the lamb remains tender and flavorful, so it’s a great dish to batch-cook for busy weeks.

Reheating

To reheat, I gently warm leftover tagine on the stove over low-medium heat, stirring occasionally and adding a splash of water if the sauce thickened too much. This keeps the lamb juicy and the sauce silky, just like when freshly made.

FAQs

Final Thoughts

This Lamb and Apricot Tagine Recipe has a special place in my heart—it’s one of those dishes that feels like a celebration in every bite. Once you’ve made it, you’ll find yourself returning to this recipe again and again, whether to impress guests or simply treat yourself. Give it a go; trust me, you’ll enjoy every spoonful and maybe even become a tagine convert like I did!

Print