Quick Recipe Version (TL;DR)

Yield: 6 servings
Prep Time: 25 minutes
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 40 minutes

Quick Ingredients

2.5 lb (1.1 kg) boneless lamb shoulder, cut into 1.5 in (4 cm) chunks
2 tbsp olive oil, divided
1 large onion, finely chopped
3 cloves garlic, minced
1 tbsp grated fresh ginger
2 medium carrots, sliced
1 cinnamon stick
2 tsp ground cumin
1.5 tsp ground coriander
2 tsp ras el hanout
0.5 tsp ground turmeric
1.5 tsp fine sea salt + 0.25 tsp black pepper
3 tbsp tomato paste
3 cups (720 ml) low-sodium chicken or lamb stock
1 cup (150 g) dried apricots, halved
2 tbsp honey
Zest and juice of 1 lemon
0.5 cup (70 g) blanched whole almonds
2 cups (320 g) couscous + 2.25 cups (530 ml) boiling water, 2 tbsp olive oil or butter, 0.75 tsp salt
Fresh cilantro and/or parsley for garnish

Do This

1. Season lamb with 1 tsp salt and pepper. Prep onion, garlic, ginger, carrots, and halve the apricots.
2. Brown lamb in 1 tbsp oil over medium-high heat in a heavy pot, in batches, until well colored; set aside.
3. Soften onion and carrots in remaining oil. Add garlic, ginger, spices, and tomato paste; cook until fragrant.
4. Return lamb to pot. Add stock, apricots, honey, lemon zest and juice. Bring to a simmer, cover, and cook on low for 1 hour 45 minutes, stirring occasionally.
5. While lamb simmers, toast almonds in a dry pan with a little oil until golden; set aside.
6. Make couscous: season, add boiling water or stock, cover 10 minutes, then fluff with a fork and drizzle with oil or melt in butter.
7. Adjust tagine seasoning, stir in chopped herbs, and serve over couscous topped with toasted almonds and extra herbs.

Why You’ll Love This Recipe

Deeply aromatic Moroccan flavors from cinnamon, cumin, and ras el hanout without being difficult or fussy.
Melt-in-your-mouth lamb paired with sweet dried apricots and crunchy toasted almonds for beautiful contrast.
Perfect make-ahead meal: the tagine tastes even better the next day and reheats beautifully.
An impressive yet comforting dish that is easy enough for a relaxed weekend dinner with friends or family.

Grocery List

Produce: 1 large yellow onion, 3 cloves garlic, 1 piece fresh ginger, 2 medium carrots, 1 lemon, fresh cilantro, fresh parsley (optional)
Dairy: Unsalted butter (optional, for couscous; can substitute olive oil)
Pantry: Boneless lamb shoulder (about 2.5 lb / 1.1 kg), olive oil, blanched whole almonds, dried apricots, couscous, low-sodium chicken or lamb stock, tomato paste, honey, fine sea salt, black pepper, ground cumin, ground coriander, ras el hanout, ground turmeric, cinnamon stick (or ground cinnamon)

Full Ingredients

For the Moroccan Lamb Tagine

2.5 lb (1.1 kg) boneless lamb shoulder, trimmed of excess fat and cut into 1.5 in (4 cm) chunks
1.5 tsp fine sea salt, divided (1 tsp for the lamb + 0.5 tsp for the sauce, plus more to taste)
0.25 tsp freshly ground black pepper
2 tbsp olive oil, divided
1 large yellow onion, finely chopped (about 2 cups / 300 g)
2 medium carrots, peeled and sliced into 0.5 in (1.25 cm) rounds
3 cloves garlic, minced
1 tbsp finely grated fresh ginger (about a 1 in / 2.5 cm piece)
1 cinnamon stick (or 1 tsp ground cinnamon if needed)
2 tsp ground cumin
1.5 tsp ground coriander
2 tsp ras el hanout spice blend
0.5 tsp ground turmeric
0.25 tsp crushed red pepper flakes or a small pinch cayenne (optional, for gentle heat)
3 tbsp tomato paste
3 cups (720 ml) low-sodium chicken or lamb stock
1 cup (150 g) dried apricots, halved (use soft, plump apricots if possible)
2 tbsp honey
Finely grated zest of 1 lemon
2 tbsp fresh lemon juice (about half a lemon)
0.25 cup (4 tbsp / 10 g) chopped fresh cilantro leaves and tender stems, plus more for serving

For the Toasted Almonds & Garnish

0.5 cup (70 g) blanched whole almonds
1 tsp olive oil
2 tbsp chopped fresh cilantro and/or flat-leaf parsley, for serving

For the Fluffy Couscous

2 cups (320 g) medium-grain couscous
2.25 cups (530 ml) boiling water or hot low-sodium chicken stock
2 tbsp olive oil or 2 tbsp unsalted butter
0.75 tsp fine sea salt (adjust to taste depending on the saltiness of your stock)

Step-by-Step Instructions

Step 1: Prep and Season the Lamb

Pat the lamb pieces dry with paper towels; dry meat browns much better. Place them in a large bowl and sprinkle with 1 tsp of the salt and the black pepper. Toss with your hands or a spoon so the seasoning coats the meat evenly.

Finely chop the onion, slice the carrots into rounds, mince the garlic, and grate the ginger. Halve the dried apricots if they are whole. Have your spices, tomato paste, and stock measured and ready to go. This makes the cooking process smooth and relaxed.

If you have time, you can let the seasoned lamb sit at room temperature for 20–30 minutes while you prepare the vegetables. This takes the chill off the meat and gives the salt a head start on seasoning, but it is optional and not included in the timing.

Step 2: Brown the Lamb

Choose a heavy, wide pot with a lid, such as a Dutch oven or a traditional tagine base, so the lamb can brown in a single layer. Heat 1 tbsp olive oil over medium-high heat until shimmering but not smoking.

Working in 2–3 batches to avoid crowding, add lamb pieces in a single layer. Sear each batch for 3–4 minutes per side until well browned. Do not move the pieces too soon; let a crust form before turning. Transfer browned lamb to a plate and repeat with remaining batches, adding a drizzle more oil if the pot looks dry.

Once all the lamb is browned and removed, you should have browned bits (fond) on the bottom of the pot. These will dissolve into the sauce and add rich flavor, so do not wipe the pot.

Step 3: Build the Aromatic Base

Reduce the heat to medium. Add the remaining 1 tbsp olive oil to the same pot. Stir in the chopped onion and sliced carrots. Cook, stirring occasionally, for 6–8 minutes until the onion is soft and beginning to turn golden around the edges.

Add the minced garlic and grated ginger. Cook for 1 minute, stirring constantly, until fragrant but not browned. Then sprinkle in the cinnamon stick, ground cumin, ground coriander, ras el hanout, turmeric, and crushed red pepper flakes (if using). Stir for 1–2 minutes to lightly toast the spices; they should smell deeply aromatic.

Clear a small space in the center of the pot and add the tomato paste. Cook it for about 1 minute, stirring, until it darkens slightly in color. This step cooks out the raw taste and deepens the flavor of the sauce.

Step 4: Simmer the Tagine with Apricots

Return the browned lamb and any accumulated juices to the pot with the aromatics. Stir to coat the meat with the spiced onion mixture. Pour in the stock, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Add the halved dried apricots, honey, lemon zest, lemon juice, and the remaining 0.5 tsp salt.

Bring the mixture up to a gentle boil over medium-high heat. Once it boils, reduce the heat to low so it maintains a soft simmer. Cover the pot with a tight-fitting lid.

Simmer, covered, for 1 hour 45 minutes, stirring gently every 20–30 minutes to make sure nothing sticks to the bottom. The liquid should bubble lazily, not rapidly. If at any point the sauce seems too thick or is sticking, add a splash of hot water or stock.

After 1 hour 45 minutes, the lamb should be very tender and the apricots soft and plump. If the meat is not yet fork-tender, continue simmering in 10–15 minute increments, checking frequently.

Step 5: Adjust the Sauce and Finish with Herbs

Once the lamb is tender, remove the lid and let the tagine simmer uncovered for 10–15 minutes to slightly thicken the sauce, if needed. You are aiming for a rich, glossy sauce that clings lightly to the lamb rather than a thin broth.

Taste and adjust the seasoning: add a pinch more salt for savoriness, an extra drizzle of honey if you want more sweetness, or an extra squeeze of lemon juice to brighten the flavors. The balance of sweet apricots, warm spices, and gentle acidity is what makes this dish sing.

Stir in the chopped cilantro just before serving so it retains its freshness. Turn the heat to low to keep the tagine warm while you prepare the almonds and couscous.

Step 6: Toast the Almonds

While the tagine finishes simmering, place a small skillet over medium heat. Add 1 tsp olive oil and the blanched whole almonds. Toast, stirring frequently, for 4–6 minutes until the almonds are fragrant and a deep golden brown in spots.

Watch them carefully toward the end; nuts can go from perfectly toasted to burnt quickly. Transfer the almonds to a small plate to cool slightly. They will crisp up further as they cool. Just before serving, you can leave them whole for a rustic look or roughly chop them for easier eating.

Step 7: Make the Fluffy Couscous and Serve

Place the couscous in a medium heatproof bowl. Add 0.75 tsp salt and drizzle with the olive oil or dot with the butter. Pour the 2.25 cups (530 ml) boiling water or hot stock evenly over the couscous. Stir once to combine, then immediately cover tightly with a lid, plate, or foil.

Let the couscous stand, covered, for 10 minutes. After 10 minutes, uncover and fluff the grains gently with a fork, breaking up any clumps until light and fluffy. Taste and adjust seasoning with a pinch more salt if needed.

To serve, spoon a generous bed of couscous onto warm plates or into shallow bowls. Ladle the lamb tagine on top, making sure to include plenty of apricots and sauce. Scatter the toasted almonds over the top and finish with a sprinkle of fresh cilantro and/or parsley. Serve immediately, with extra lemon wedges on the side if you like a brighter finish.

Pro Tips

Choose the right cut of lamb: Boneless lamb shoulder or leg with some marbling works best. Lean cuts will dry out rather than become tender.
Do not skip the browning step: Taking time to properly brown the lamb adds a huge amount of flavor and depth to the finished tagine.
Control the simmer: Keep the heat low so the sauce barely bubbles. A gentle simmer gives you tender meat and keeps the apricots from breaking down too much.
Balance the flavors: Before serving, taste and adjust with small amounts of salt, honey, and lemon juice until the savory, sweet, and tangy notes feel balanced to you.
Fluff the couscous properly: Use a fork, not a spoon, and loosen the grains while they are still warm so they stay light and separate.

Variations

Chicken tagine version: Substitute bone-in, skinless chicken thighs for the lamb. Brown as directed, then simmer gently for about 45–55 minutes instead of 1 hour 45 minutes, until the chicken is very tender.
Different dried fruits and nuts: Swap some or all of the apricots for prunes or dried figs, and try using toasted pistachios or pine nuts in place of the almonds for a different texture and flavor.
Spicier tagine: Stir 1–2 tsp of harissa paste or extra red pepper flakes into the sauce during the final 10 minutes of simmering for a gentle, warming heat.

Storage & Make-Ahead

Allow the lamb tagine to cool to room temperature, then transfer it to an airtight container. Refrigerate for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of water or stock if the sauce has thickened too much. The flavors actually improve after a night in the fridge, making this an excellent make-ahead dish for entertaining.

The couscous is best freshly made but can be refrigerated for up to 3 days. To reheat, sprinkle with a little water, cover, and warm in the microwave or in a covered pan over low heat, then fluff with a fork again before serving.

The cooked tagine also freezes well: portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat gently on the stove.

Nutrition (per serving)

Approximate values per serving (1/6 of the recipe, including couscous): about 700 calories, 38 g protein, 75 g carbohydrates, 25 g fat, 7 g saturated fat, 7 g fiber, and 800 mg sodium. Values will vary based on the specific ingredients and brands you use.

Moroccan Lamb Tagine With Apricots, Almonds and Couscous