Lamb and Apricot Tagine with Almonds

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This tagine works because of contrast. The lamb turns soft and yielding after a long braise, the apricots melt into the sauce, and the almonds stay crunchy right up until you eat them.

Ras el hanout does the heavy lifting on spice. It’s a Moroccan blend that covers warm, floral, and earthy notes all at once, so you don’t need a long list of individual spices.

You don’t need an actual clay tagine to make this. A heavy Dutch oven or a wide braising pan with a tight-fitting lid works just as well on the stovetop or in the oven.

This is a make-ahead dish in the best way. The flavor deepens overnight, and reheating is low-effort.

Why You’ll Love This Recipe

• Deep, spiced sauce builds with almost no stirring
• Toasted almonds add crunch throughout the whole bowl
• Tastes better the next day, ideal for batch cooking
• One pot, minimal cleanup, serves a crowd

Ingredient Notes

• Lamb shoulder: Bone-in pieces give more flavor to the braising liquid. Boneless shoulder works too, just cut it into 5 cm chunks and reduce cooking time by about 15 minutes.
• Dried apricots: Use unsulfured dried apricots for a deeper, more complex sweetness. Turkish apricots are a fine substitute and are easier to find in most supermarkets.
• Ras el hanout: This is the core spice mix for this dish. If you can’t find it, use a mix of ground cumin, coriander, cinnamon, ginger, and a pinch of allspice.
• Saffron: A small pinch steeped in warm water gives the sauce a subtle floral note and golden color. It’s optional but noticeable.
• Blanched almonds: Toast them dry in a skillet over medium heat until golden, about 3 minutes. Flaked almonds are a softer substitute if whole almonds aren’t available.
• Honey: Just a small amount balances the acidity of the tomatoes. Swap with maple syrup to keep it vegan if you ever adapt this recipe.

Lamb and Apricot Tagine with Almonds

A slow-braised Moroccan-style lamb tagine with dried apricots, ras el hanout, saffron, and toasted almonds. Comes together in about 2 hours with mostly hands-off cooking.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 40 minutes mins

Total Time 2 hours hrs 10 minutes mins

Servings: 4 servings

Calories: 520

Ingredients Method Notes

Ingredients

  

Lamb and sear

• 1.2 kg bone-in lamb shoulder pieces cut into large chunks, patted dry
• 2 tbsp olive oil
• 1 tsp salt
• 0.5 tsp black pepper freshly ground

Aromatics and spices

• 1 large brown onion finely sliced
• 4 garlic cloves minced
• 1 tsp fresh ginger grated
• 2 tsp ras el hanout
• 0.5 tsp ground cinnamon
• 0.5 tsp ground cumin
• 1 pinch saffron threads steeped in 2 tbsp warm water

Braising liquid and fruit

• 400 g canned crushed tomatoes 1 standard can
• 300 ml chicken or lamb stock
• 120 g dried apricots unsulfured, halved
• 1 tbsp honey
• 1 tbsp lemon juice freshly squeezed

Finish and garnish

• 60 g blanched whole almonds toasted in dry skillet
• small handful fresh cilantro roughly chopped
• small handful flat-leaf parsley roughly chopped

Method

 

Sear the lamb

1. Pat lamb pieces dry with paper towels and season all over with salt and black pepper.
2. Heat olive oil in a 5-quart Dutch oven over medium-high heat until shimmering.
3. Sear lamb in two batches for 3 to 4 minutes per side until deep brown on all surfaces. Transfer to a plate and set aside.

Build the base

1. Reduce heat to medium. Add sliced onion to the same pot and cook for 5 minutes, stirring often, until softened and lightly golden.
2. Add garlic and ginger and cook for 1 minute until fragrant.
3. Add ras el hanout, cinnamon, and cumin. Stir constantly for 60 seconds until the spices are toasted and aromatic.

Braise

1. Pour in crushed tomatoes and stock. Stir to combine, scraping up any browned bits from the bottom of the pot.
2. Add the saffron water and honey. Stir to incorporate.
3. Return the seared lamb to the pot, nestling pieces into the liquid. Bring to a gentle simmer.
4. Cover with a tight-fitting lid and cook over low heat for 1 hour, or transfer to an oven preheated to 160 C / 320 F and braise for 1 hour.
5. After 1 hour, add the halved dried apricots and lemon juice. Replace the lid and continue cooking for 30 more minutes until lamb is tender and pulls apart easily.

Finish and serve

1. While the tagine rests off heat for 10 minutes, toast blanched almonds in a dry skillet over medium heat for 2 to 3 minutes, tossing often, until golden.
2. Taste the sauce and adjust salt if needed.
3. Ladle tagine into bowls over couscous or alongside flatbread. Scatter toasted almonds, cilantro, and parsley over each portion.

Notes

For deeper flavor, marinate the raw lamb in ras el hanout, olive oil, and minced garlic for up to 12 hours in the fridge before searing. This step is optional but adds a noticeable layer of spice to the finished meat.

Tips for Success

• Pat the lamb dry before searing to get a proper brown crust, not a gray steam.
• Bloom the ras el hanout in the oil for 60 seconds before adding any liquid.
• Add apricots in the last 30 minutes of braising so they soften without disappearing.
• Keep the lid on tight during braising to hold moisture and prevent the sauce from scorching.
• Toast almonds just before serving so they stay crunchy on top of the finished tagine, the same way toasted almonds in a salad lose their bite if scattered too early.

Variations

• Swap lamb for bone-in chicken thighs and reduce braising time to 45 minutes.
• Add a handful of green olives and preserved lemon in the last 20 minutes for a briny counterpoint.
• Use chickpeas instead of lamb for a plant-based version with the same spice profile.

Storage and Reheating

Store cooled tagine in an airtight container in the fridge for up to 4 days. The sauce thickens as it sits, which is a good thing.

To reheat, add a splash of water or stock to the pot and warm over medium-low heat, covered, for about 10 minutes. Stir gently to avoid breaking up the lamb.

This tagine freezes well for up to 3 months. Freeze without the almonds and add freshly toasted ones when you serve it. Thaw overnight in the fridge before reheating.

Serving Suggestions

Serve over couscous that’s been fluffed with a little olive oil and a pinch of salt, or alongside a spiced carrot almond pilaf that echoes the warm cumin and coriander notes already in the tagine.

Flatbread alongside works for scooping. Warm a few pieces of pita or khobz in a dry pan for 1 minute per side and serve them in a stack, or use a warm spiced lentil flatbread sturdy enough to scoop right through the braising sauce.

A simple cucumber and tomato salad dressed with lemon juice and olive oil cuts through the richness. Fresh cilantro or flat-leaf parsley scattered over the tagine just before serving brightens the whole plate.

FAQ

Why is my lamb and apricot tagine sauce too thin?

The lid may have been slightly ajar during braising, letting too much steam escape. Uncover the pot for the last 15 minutes over medium heat to reduce the sauce to a thicker consistency.

Can I use fresh apricots instead of dried in this tagine?

Fresh apricots break down faster and add less concentrated sweetness. If you use them, add double the quantity and add them only in the last 15 minutes so they don’t turn to mush.

Can I make lamb and apricot tagine the day before a dinner party?

Yes, this is one of the best dishes to make a day ahead. Braise it fully, cool it, refrigerate overnight, and reheat gently with a splash of stock before serving. Add the toasted almonds fresh.

What spice can I use if I don’t have ras el hanout for this recipe?

Mix 1 tsp ground cumin, 1 tsp ground coriander, half a tsp cinnamon, half a tsp ground ginger, and a pinch of allspice. It won’t be identical but it covers the main flavor profile.

Is lamb and apricot tagine gluten-free?

Yes, this recipe contains no gluten-based ingredients. Just check your ras el hanout blend, as some commercial mixes include anti-caking agents that may contain wheat.

What is the difference between a Moroccan tagine and a Tunisian one?

Moroccan tagines are slow-braised stews named after the clay pot they’re cooked in, often sweet-savory with dried fruit and warm spices. Tunisian tagine is a completely different dish, closer to a baked frittata with meat and eggs.