There is something truly magical about a dish that wraps you in warmth and flavor like a big, comforting hug, and that is exactly what this Hearty Lamb Tagine with Apricots and Spiced Couscous Recipe delivers. Rich, tender lamb mingles with the sweet brightness of apricots and a symphony of warm spices, all slow-cooked to perfection. Paired with fluffy, fragrant spiced couscous, every bite invites you to savor the deep Moroccan-inspired flavors while enjoying a hearty, soul-satisfying meal. It’s a dish I find myself coming back to again and again, especially when I want something both exotic and utterly comforting.
Ingredients You’ll Need
Getting your hands on the right ingredients is the key to unlocking the incredible taste and texture of this dish. Each component, from tender lamb cuts to the fragrant spices and luscious apricots, plays an essential role, making this recipe approachable yet packed with authentic, layered flavor.
- Lamb shoulder and stewing meat: Choose boneless cuts trimmed of fat, cut into generous cubes to ensure tender, melt-in-your-mouth results after slow cooking.
- Salt and black pepper: The humble seasoning foundation that will enhance the natural flavors of the lamb and spices.
- Canola oil: Perfect for browning the lamb without overpowering the delicate aromas of the spices.
- Garlic and brown onions: These aromatics create a savory base that enriches the entire tagine.
- Tomato paste: Adds a subtle tang and deep umami undertone, balancing the sweetness of apricots later on.
- Grated ginger and cinnamon sticks: Classic Moroccan spices, bringing warmth and complexity to the sauce.
- Chicken stock/broth: The slow-cooking liquid that infuses the lamb with rich moisture and flavor.
- Dried apricots: Whole, plump apricots that will soften and melt into the sauce, giving it that signature sweet touch.
- Lemon zest: Fresh zest brightens the finished dish, cutting through the richness elegantly.
- Ground coriander, cumin, cardamom, turmeric, fennel, cayenne, cloves, ground ginger: A harmonious spice mix that builds the iconic Moroccan flavor profile.
- Slivered almonds: Toasted for a crunchy, nutty contrast to the tender meat.
- Coriander/cilantro leaves: Freshly chopped to sprinkle on top, adding vibrant color and freshness.
- Couscous: Plain couscous is ideal for soaking up the rich sauce and carrying all those incredible flavors to your plate.
How to Make Hearty Lamb Tagine with Apricots and Spiced Couscous Recipe
Step 1: Prepping and Preheating
Start by setting your oven to 350°F (or 160°C fan)—this low and steady heat is perfect for coaxing tenderness from the lamb. While the oven warms, gather your ingredients so everything is ready for the layers of flavors ahead.
Step 2: Mixing the Magic Spice Blend
Whisk together your ground coriander, cumin, cardamom, turmeric, fennel powder, cayenne, cloves, and ground ginger in a bowl. Setting this spice mixture aside makes it easy to infuse the lamb at just the right time, ensuring those warm, fragrant notes shine through.
Step 3: Browning the Lamb
Generously season the lamb cubes with salt and pepper. Heat the canola oil in a large, oven-proof dutch oven over high heat and brown the lamb in batches for about 3 minutes each, giving it rich color on all sides. Browning locks in juices and develops the deep, caramelized flavor that sets this tagine apart.
Step 4: Building the Aromatic Base
Lower the heat to medium-high and add diced onion and minced garlic to the pot, cooking until tender and fragrant—about 3 minutes. Stir in tomato paste, grated ginger, cinnamon sticks, and your pre-mixed spices. Keep stirring for about a minute and a half to toast everything together and release those mouthwatering aromas.
Step 5: Adding Liquid and Meat Back In
Pour in chicken stock, stirring to lift any flavorful browned bits from the bottom. Return the browned lamb to the pot, nestling it into the rich, aromatic sauce. This is when the magic really starts, as liquid and lamb slowly get to know each other in the heat.
Step 6: Slow Cooking to Perfection
Cover the pot and place it in the oven to simmer gently for 45 minutes. Then, tuck the dried apricots into the sauce, cover again, and cook for another hour. Keep an eye on the sauce and add a little water if it looks too thick. This slow baking allows the lamb to become delectably tender and allows the apricots to melt into a natural sweetness.
Step 7: The Bright Lemon Finish
Once the lamb is tender and the sauce rich, gently fold in the fresh lemon zest. This final touch wakes up the flavors and adds a sunny pop that keeps every bite exciting and balanced.
Step 8: Serving Over Spiced Couscous
Fluff up your plain couscous and mound the luscious lamb tagine on top. Sprinkle toasted slivered almonds and chopped coriander all over for a delightful crunch and fresh herbal lift. This final flourish makes the dish not only taste incredible but look inviting, too.
How to Serve Hearty Lamb Tagine with Apricots and Spiced Couscous Recipe
Garnishes
Feel free to go wild here! Toasted almonds add that perfect nutty crunch, and freshly chopped coriander brightens the plate with color and fresh flavor. If you want an extra zing, a light drizzle of good-quality olive oil or a scattering of preserved lemon pieces can take this dish even further.
Side Dishes
This tagine is a complete meal on its own but pairs beautifully with crisp, refreshing salads like a cucumber-yogurt salad or a simple green salad dressed in lemon and olive oil. Roasted root vegetables or even some warm flatbread are fantastic for mopping up every last bit of the delicious sauce.
Creative Ways to Present
For a stunning presentation, serve the lamb tagine in a colorful ceramic tagine pot or a rustic casserole dish to keep warm and gorgeous at the table. Garnish with additional lemon zest or edible flowers for a touch of elegance. You could even serve small portions in mini tagine-style bowls for a dinner party that impresses and delights.
Make Ahead and Storage
Storing Leftovers
Leftover lamb tagine only gets better the next day as the flavors continue to meld. Store it in an airtight container in the refrigerator for up to 3 days. Make sure to keep the couscous separate to avoid sogginess.
Freezing
This dish freezes wonderfully. Transfer cooled tagine to freezer-safe containers and freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the refrigerator before gently reheating.
Reheating
Warm leftovers slowly on the stove or in the oven over low heat, adding a splash of water or broth if needed to loosen the sauce. Reheat couscous separately and fluff it with a fork before serving to revive its light texture.
FAQs
Can I use other cuts of lamb for this tagine?
Absolutely! While shoulder and stewing meat are ideal for slow cooking due to their tenderness, you can also use shanks or even leg meat, just ensure they are cut into similar-sized cubes for even cooking.
What can I substitute for apricots?
If dried apricots aren’t available or you want a different flavor profile, dried figs or prunes work beautifully, adding their own natural sweetness and texture to the dish.
Is it possible to make this tagine without a traditional tagine pot?
Yes! A heavy, oven-proof Dutch oven or casserole dish with a tight-fitting lid works perfectly. The goal is slow, moist heat to tenderize the lamb and develop flavors.
How spicy is this dish, and can it be adjusted?
The cayenne pepper adds a gentle warmth rather than a fiery heat. You can reduce or omit it altogether if you prefer a milder tagine without losing the complex spice notes.
Can I prepare the couscous ahead of time?
Yes, couscous can be made ahead and stored covered at room temperature for a few hours, but avoid refrigerating it as it tends to dry out. Fluff the couscous with a fork just before serving to freshen it up.
Final Thoughts
Trust me when I say that this Hearty Lamb Tagine with Apricots and Spiced Couscous Recipe is a dish that deserves a special place in your cooking repertoire. It fills your home with incredible aromas, brings a rustic elegance to your table, and, most importantly, tastes like pure joy in every bite. Whether you’re feeding family or entertaining friends, it’s a spectacular dish that warms the soul and invites everyone to slow down and savor the moment. Give it a try—you won’t regret it!
Print
Hearty Lamb Tagine with Apricots and Spiced Couscous Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours
- Yield: 5-6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Moroccan
Description
A flavorful and aromatic Moroccan-style lamb tagine slow-cooked in the oven until tender, spiced with traditional spices like cumin, coriander, cardamom, and cinnamon, and served with couscous, toasted almonds, and fresh coriander.
Ingredients
Meat
- 1 kg / 2 lb lamb stewing meat or shoulder, trimmed of fat and cut into 3.5cm / 1.5″ cubes
- 600 g / 1.2 lb lamb shoulder, trimmed of fat and cut into 3.5cm / 1.5″ cubes
Spices & Seasonings
- 1 tsp cooking/kosher salt
- 1/2 tsp black pepper
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 2 tsp ground cardamom
- 2 tsp turmeric powder
- 1 1/2 tsp fennel powder
- 1 tsp cayenne pepper (adjust for spice preference)
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 tsp cooking/kosher salt (additional)
Other Ingredients
- 3 tbsp canola oil
- 3 garlic cloves, finely minced
- 2 brown onions, diced (1cm / 0.3″ cubes)
- 1 1/2 tbsp tomato paste
- 2 tsp grated fresh ginger
- 2 cinnamon sticks
- 2 1/2 cups low sodium chicken stock/broth
- 1 cup whole dried apricots
- 2 – 3 tsp lemon zest (from 1 whole lemon)
- 1/2 cup slivered almonds, toasted
- 1/2 cup fresh coriander/cilantro leaves, roughly chopped
- 1 1/2 batches plain couscous
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) or 160°C (320°F) if using a fan-forced oven.
- Prepare Spice Mix: In a bowl, combine all the dried spices: coriander, cumin, cardamom, turmeric, fennel powder, cayenne pepper, ground cloves, and ground ginger. Set aside.
- Brown the Lamb: Toss the lamb cubes with 1 teaspoon salt and 1/2 teaspoon black pepper. Heat canola oil in a large oven-proof dutch oven over high heat. Brown the lamb in batches, turning to color all sides evenly, about 3 minutes per batch. Remove the browned lamb and set aside.
- Sauté Aromatics: Reduce heat to medium-high. Add diced onions and minced garlic to the pot and cook until softened, about 3 minutes. Stir in tomato paste, grated ginger, cinnamon sticks, and the prepared spice mix. Cook while stirring constantly for 1 1/2 minutes to release flavors.
- Add Liquids and Lamb: Pour in the chicken stock and stir to combine. Return the browned lamb to the pot, mixing it with the aromatic sauce.
- Slow Cook in Oven: Bring the mixture to a simmer on the stovetop. Cover the pot with a lid and transfer to the oven. Cook for 45 minutes. Then add the dried apricots, cover again, and cook for an additional 1 hour. Check halfway through to ensure the sauce hasn’t reduced too much; add 1/2 cup water if needed.
- Finish with Lemon Zest: After a total of 1 hour 45 minutes of cooking, check that the lamb is tender. Gently stir in the fresh lemon zest to brighten the dish.
- Serve: Serve the lamb tagine hot over plain couscous, garnished with toasted slivered almonds and chopped fresh coriander leaves.
Notes
- You can substitute dried apricots with green olives for a different flavor profile.
- For preserved lemon instead of fresh lemon zest, add about 1 tablespoon finely chopped preserved lemon peel.
- Adjust cayenne pepper according to your heat preference.
- Ensure to toast the almonds separately to bring out their flavor before adding as a garnish.
- The recipe uses oven slow cooking, but can also be adapted for a stovetop or slow cooker method.
