Description
This Lamb and Apricot Tagine is a rich and fragrant Moroccan-inspired stew featuring tender lamb neck fillet slow-cooked with sweet dried apricots, butternut squash, and warming spices like smoked paprika, cumin, coriander, and cinnamon. Simmered slowly in the oven to develop deep flavors, it’s finished with fresh coriander and served over giant couscous for a comforting, aromatic meal.
Ingredients
Units
Scale
Marinade and Lamb
- 600g lamb neck fillet, cut into chunks
- 1 tsp hot smoked paprika
- 1 tsp ground cumin
- 2 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1 lemon, juiced
- 2 garlic cloves, crushed
- Small knob of ginger, finely grated
- Salt and freshly ground black pepper, to taste
Vegetables and Fruit
- Olive oil, splash for cooking
- 1 red onion, halved and sliced
- 1 tbsp tomato purée
- 3 ripe tomatoes, chopped
- 10 soft dried apricots
- 300g butternut squash, cut into chunks
- 1 small jar of chickpeas, drained
- 2 fresh apricots, stoned and cut into wedges
To Serve
- Cooked giant couscous
- Small bunch of fresh coriander, finely chopped
Instructions
- Prepare the marinade: In a bowl, mix together the hot smoked paprika, ground cumin, ground coriander, ground cinnamon, lemon juice, crushed garlic, finely grated ginger, salt, and pepper. Toss the lamb neck chunks thoroughly in this marinade. Cover and refrigerate for at least 2 hours or preferably overnight to allow the flavors to develop.
- Cook the onions: Preheat your oven to 180°C (160°C fan)/Gas Mark 4. Heat a splash of olive oil in a heavy pan over low to medium heat. Add the sliced red onion and cook gently until the onions are very soft and translucent, which should take about 8–10 minutes.
- Sear the lamb: Add the marinated lamb pieces along with all the marinade into the pan with the softened onions. Cook together, stirring and turning the lamb pieces so they brown evenly, for approximately 5 minutes.
- Add tomatoes, apricots and liquid: Stir in the tomato purée, chopped ripe tomatoes, and dried apricots. Pour in 350ml of water to create a stew base. Bring the mixture to a gentle simmer on the stovetop.
- Oven cook the tagine: Add the butternut squash chunks to the pan. Cover the pan with a lid and transfer it to the preheated oven. Cook for 1 hour, allowing the lamb to tenderize and the flavors to meld.
- Add chickpeas and continue cooking: After the first hour, remove the lid and stir in the drained chickpeas. Replace the lid and return to the oven. Continue cooking for another hour to fully develop the stew’s texture and flavor.
- Finish with fresh apricots: About 10 minutes before the end of cooking time, add the fresh apricot wedges to the tagine. This adds a fresh fruity contrast right at the end.
- Serve: Once cooked, serve the lamb and apricot tagine hot over cooked giant couscous. Scatter the finely chopped fresh coriander leaves on top for brightness and garnish.
Notes
- Apricots lend a subtle, natural sweetness that balances the aromatic spices elegantly.
- This is a one-pot dish making preparation and cleanup simple.
- Serve with a green salad to complement the warm spices and add freshness.
- Marinating overnight significantly enhances the depth of flavor in the lamb.
- If giant couscous is unavailable, regular couscous or quinoa can be used as alternatives.
Nutrition
- Serving Size: 1 serving
- Calories: 574
- Sugar: 17g
- Sodium: 0.3mg
- Fat: 32g
- Saturated Fat: 13g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 11g
- Protein: 36g
- Cholesterol: 95mg
