Moroccan Lamb Tagine with Apricots
A delightful slow-braised Moroccan lamb tagine featuring tender lamb shanks, sweet dried apricots, and a crunchy toasted almond topping, rich with aromatic spices.
Ingredients
- 2 lb lamb shanks
- 2 tbsp olive oil
- 1 large onion chopped
- 4 cloves garlic minced
- 1 inch fresh ginger grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp turmeric
- 0.5 tsp smoked paprika
- 0.25 tsp ground cinnamon
- Pinch saffron threads steeped in 2 tbsp hot water
- 1 can (14.5 oz) diced tomatoes undrained
- 1 cup chicken or vegetable broth
- 0.5 cup dried apricots halved
- 1 tbsp honey or brown sugar
- 1 tbsp lemon juice
- 0.5 cup slivered almonds toasted for garnish
Instructions
- Season lamb shanks generously with salt and black pepper.
- Heat olive oil in a large Dutch oven or tagine over medium-high heat. Sear the lamb shanks until browned on all sides, then remove and set aside.
- Add chopped onion to the pot and sauté until softened, about 5-7 minutes. Add minced garlic and grated ginger, cooking for another minute until fragrant.
- Stir in ground cumin, coriander, turmeric, smoked paprika, and cinnamon. Cook for 1 minute, stirring constantly, allowing the spices to become fragrant.
- Return the seared lamb shanks to the pot. Pour in the diced tomatoes, chicken broth, and saffron with its steeping liquid. Add the dried apricots and honey (or brown sugar). Bring to a simmer.
- Reduce heat to low, cover the pot tightly, and braise for 2.5 to 3 hours, or until the lamb is fork-tender and easily falls off the bone. Alternatively, you can braise in an oven preheated to 325°F (160°C).
- Remove the lamb shanks from the pot. If the sauce is too thin, increase the heat and simmer uncovered for 10-15 minutes until it thickens slightly. Skim any excess fat.
- Stir in the lemon juice and taste, adjusting seasoning with salt and pepper as needed.
- Serve the lamb shanks with the apricot sauce, garnished generously with toasted slivered almonds and fresh chopped cilantro or parsley. Serve with couscous or rice.
Notes
For an extra layer of flavor, toast the spices lightly in a dry pan before adding them to the pot. If you don't have a tagine, a heavy-bottomed Dutch oven with a tight-fitting lid will work perfectly. Serve with couscous, rice, or crusty bread to soak up the delicious sauce. A sprinkle of fresh cilantro or parsley before serving adds freshness.