Moroccan Lamb Tagine with Apricots

Name: Moroccan Lamb Tagine with Apricots
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 1 kg Lamb Shoulder (cubed); 2 Onions (chopped); 150 g Dried Apricots; 400 g Canned Chopped Tomatoes; 500 ml Vegetable Broth; 2 tbsp Olive Oil; 2 tsp Ground Cumin; 1 tsp Ground Coriander; 1 tsp Ground Ginger; ½ tsp Turmeric; 1 Cinnamon Stick; pinch Salt (to taste); pinch Black Pepper (to taste); ¼ cup Fresh Coriander (chopped, for garnish); cup Couscous (for serving)

Chef SenaKitchen Studio chef · October 20, 2026

A rich and aromatic Moroccan lamb stew, slow-cooked with sweet apricots, warming spices, and tomatoes, creating a tender and flavorful dish.

20 minPrep

2 hCook

6Servings

600 kcalCalories

Calories are an AI estimate, for information only.

Ingredients · 15

6 servings

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Main Ingredients

Lamb Shouldercubed1 kg
Onionschopped2
Dried Apricots150 g
Canned Chopped Tomatoes400 g
Vegetable Broth500 ml
Olive Oil2 tbsp

Spices

Ground Cumin2 tsp
Ground Coriander1 tsp
Ground Ginger1 tsp
Turmeric½ tsp
Cinnamon Stick1

Seasoning

Saltto tastepinch
Black Pepperto tastepinch

Garnish

Fresh Corianderchopped, for garnish¼ cup

For Serving

Couscousfor servingcup

Method · 9 steps

1
Season the lamb cubes with salt and pepper.
2
Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the lamb in batches, about 5-7 minutes per batch. Remove lamb and set aside.
3
Add the chopped onions to the pot and cook until softened, about 5-7 minutes.
4
Stir in the cumin, coriander, ginger, and turmeric. Cook for 1 minute until fragrant.
5
Return the lamb to the pot. Add the chopped tomatoes, vegetable broth, and cinnamon stick. Bring to a simmer.
6
Cover the pot and reduce heat to low. Simmer for 1 hour and 30 minutes, or until the lamb is very tender.
7
Stir in the dried apricots. Continue to simmer, uncovered, for another 15-20 minutes, or until the sauce has thickened slightly and the apricots are plump.
8
Remove the cinnamon stick. Taste and adjust seasoning with salt and pepper if needed.
9
Serve hot, garnished with fresh coriander, alongside couscous.