Lamb tagine with apricots and salted almonds recipe

Name: Lamb tagine with apricots and salted almonds recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.5 kg (3.3lbs) boneless shoulder of lamb, cut into chunks; 1 tbsp vegetable oil; 1 large onion, finely chopped; 4 garlic cloves, peeled; 1 x 5cm piece of cinnamon stick; 2 tsp Ras el Hanout (Moroccan spice powder); 2 tsp ground ginger; 0.5 tsp ground turmeric; 1 pinch of saffron threads; 1 tsp freshly ground black pepper; 50 g (1.8oz) unsalted butter, melted; 1 l (1.8pints) lamb or vegetable stock; 500 g (17.6oz) whole dried apricots, soaked in water to sofen, then pitted; 100 g (3.5oz) blanched almonds; 50 g (1.8oz) salted butter; 50 ml (1.8fl oz) honey; 1 tsp ground cinnamon; 1 pinch salt

Servings: persons

1.5 kg (3.3lbs) boneless shoulder of lamb, cut into chunks
1 tbsp vegetable oil
1 large onion, finely chopped
4 garlic cloves, peeled
1 x 5cm piece of cinnamon stick
2 tsp Ras el Hanout (Moroccan spice powder)
2 tsp ground ginger
0.5 tsp ground turmeric
1 pinch of saffron threads
1 tsp freshly ground black pepper
50 g (1.8oz) unsalted butter, melted
1 l (1.8pints) lamb or vegetable stock
500 g (17.6oz) whole dried apricots, soaked in water to sofen, then pitted
100 g (3.5oz) blanched almonds
50 g (1.8oz) salted butter
50 ml (1.8fl oz) honey
1 tsp ground cinnamon
1 pinch salt

1
Toss the pieces of lamb with the oil, then sear in a hot frying pan over a high heat until browned on all sides.
2
Remove from the heat.
3
In a flameproof tagine or casserole mix together the lamb, onion, garlic, cinnamon stick, ras el hanout, ginger, turmeric, saffron, pepper and melted unsalted butter.
4
Add salt to taste.
5
Cover and cook over a medium heat for 12-15 minutes.
6
Pour in 750ml of the stock and continue cooking, covered, for 2 hours or until the meat is very tender.
7
Meanwhile, drain the apricots and cook in enough fresh water to cover for 30-40 minutes or until reduced to a nice pulp.
8
Fry the almonds in the salted butter until lightly browned.
9
Add the apricots, nuts, honey, ground cinnamon and remaining stock to the lamb.
10
Simmer for a further 10 minutes.
11
Serve hot with couscous.

1741

kcal

Calories

116

Fat

Carbs

109

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1.5 kg (3.3lbs) boneless shoulder of lamb, cut into chunks, 1 tbsp vegetable oil, 1 large onion, finely chopped, 4 garlic cloves, peeled, and more.

Yes, Lamb tagine with apricots and salted almonds recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!