Print

Savory Moroccan Lamb Tagine with Apricots and Olives

Moroccan lamb tagine - featured image
Print Recipe

A tender, slow-cooked Moroccan lamb tagine featuring sweet apricots and briny olives, infused with warm spices for a comforting and flavorful meal perfect for special occasions or cozy dinners.

Ingredients

Scale
  • 2 lbs lamb shoulder, cut into 2-inch chunks (preferably bone-in)
  • 2 tbsp extra virgin olive oil
  • 1 large onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp ground ginger (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 cup dried apricots, chopped (soaked in warm water if very dry)
  • ½ cup green olives, pitted and halved
  • 1 cup low-sodium chicken or vegetable broth
  • 1 tbsp honey
  • Juice of 1 lemon
  • ¼ cup fresh cilantro, chopped
  • ¼ cup fresh parsley, chopped

Instructions

  1. Marinate the lamb: In a mixing bowl, combine lamb chunks, olive oil, minced garlic, sliced onion, cinnamon, cumin, coriander, ground ginger, salt, and pepper. Massage the spices into the meat well. Cover and let it marinate for at least 15 minutes, or refrigerate overnight for deeper flavor.
  2. Brown the lamb: Heat a heavy-bottomed pot or tagine over medium-high heat. Add a splash of olive oil if needed. Add lamb pieces in batches, making sure not to overcrowd, and brown on all sides until golden. Remove browned lamb and set aside.
  3. Sauté onions and garlic: In the same pot, add the sliced onions and cook until translucent and soft, scraping up any browned bits from the bottom. Add garlic and cook for another minute until fragrant.
  4. Combine ingredients and simmer: Return the lamb to the pot. Stir in dried apricots, green olives, broth, honey, and lemon juice. Bring to a gentle simmer, then reduce heat to low. Cover with a tight lid and let cook slowly for 2 to 3 hours, or until lamb is tender and sauce has thickened. Stir occasionally, adding more broth if it looks dry.
  5. Final touches: Once cooked, sprinkle fresh chopped cilantro and parsley over the top. Taste and adjust seasoning with salt, pepper, or lemon juice as needed.
  6. Serve: Spoon over fluffy couscous, rice, or warm flatbread. Enjoy the harmony of sweet apricots, savory lamb, and salty olives!

Notes

Soak dried apricots in warm water if very dry to plump them up. Brown the lamb well to lock in flavor. Adjust salt carefully as olives are naturally salty. To thicken sauce, simmer uncovered for last 20 minutes or add a cornstarch slurry. Slow cooking is key for tender lamb. Leftovers taste better the next day. Freeze for up to 3 months.

Nutrition

Keywords: Moroccan lamb tagine, lamb recipe, apricots, olives, slow-cooked lamb, savory tagine, North African cuisine, comfort food, easy lamb recipe

Find it online: https://wigglebite.com/savory-moroccan-lamb-tagine-with-apricots-and-olives-easy-homemade-recipe/