Lamb Tagine with Apricots
Tender lamb braised with warm spices, dried apricots, and onions in a North African-inspired stew. Rich, gently sweet, and naturally gluten-free.
- Total time
- 75 min
- Servings
- 4
- Calories
- 485
- Protein
- 48g
Ingredients
- 1.5 lb lamb shoulder, boneless
- 2 medium onions, yellow
- 4 whole garlic cloves
- ¾ cup dried apricots
- 1.5 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- ½ teaspoon turmeric powder
- 1.5 cup chicken broth
- 2 tablespoon olive oil
- 1 teaspoon salt
Instructions
- 1
Cut the lamb shoulder into 1.5-inch cubes by slicing it lengthwise into strips, then cutting crosswise into chunks about the size of a golf ball.
- 2
Slice each onion lengthwise from root to tip into 2 halves, then place flat-side down and slice crosswise into half-moon pieces about 1/2 inch wide.
- 3
Mince the garlic cloves until the pieces are smaller than a grain of rice, about the size of pencil-tip dots.
- 4
Heat 2 tablespoons olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 5
Add the lamb pieces to the hot oil in a single layer without crowding; you may need to work in two batches. Let them sit undisturbed for 2 minutes until they develop a brown crust on the bottom.
- 6
Stir the lamb once, then cook for 2 more minutes until the pieces are browned on at least two sides, then remove them to a plate.
- 7
Add the onion slices to the same pot and stir once every 30 seconds for 5 minutes until they turn translucent and release their moisture.
- 8
Stir in the minced garlic and cook for 30 seconds until the kitchen smells strongly fragrant.
- 9
Sprinkle 1.5 teaspoons ground ginger, 1 teaspoon cinnamon, 1 teaspoon cumin, and 0.5 teaspoon turmeric over the onions, then stir constantly for 30 seconds to coat everything and toast the spices.
- 10
Pour 1.5 cups chicken broth into the pot and use a wooden spoon to scrape up any brown stuck-on bits from the bottom as the liquid simmers.
- 11
Return the browned lamb and any juices from the plate to the pot, then stir to combine everything evenly.
- 12
Add 0.75 cup dried apricots and 1 teaspoon salt, then bring to a gentle boil over medium-high heat, watching for large bubbles breaking the surface.
- 13
Reduce the heat to low so the liquid barely simmers—only a few small bubbles break the surface every few seconds. Cover partially with a lid.
- 14
Simmer for 45 minutes until the lamb is fork-tender, meaning a fork easily pierces a chunk with no resistance. Stir once every 15 minutes.
- 15
Taste the sauce and add more salt if needed—it should taste savory with a gentle sweetness from the apricots and spices.
Tools you’ll need
- large heavy-bottomed pot or 5–6 quart Dutch oven
- cutting board
- sharp chef's knife
- wooden spoon
- measuring spoons
- measuring cups
- plate
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