Moroccan-Style Sweet & Savory Lamb Tagine with Apricots, Toasted Almonds & Fragrant Cinnamon
Ingredients:
1.5 lbs lamb shoulder, cut into chunks
2 tbsp olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tsp ground cumin
1 tsp ground ginger
1 tsp paprika
1/2 tsp turmeric
1/2 tsp ground cinnamon
1 cinnamon stick
Salt and black pepper to taste
1 cup chicken or beef broth
1/2 cup dried apricots, halved
2 tbsp honey
1/4 cup slivered almonds, toasted
2 tbsp fresh cilantro, chopped
2 tbsp fresh parsley, chopped
Directions:
Heat olive oil in a large pot or tagine over medium heat. Add lamb pieces and sear until browned on all sides. Remove and set aside.
In the same pot, sauté the onion until soft and golden, then add garlic and cook until fragrant.
Stir in cumin, ginger, paprika, turmeric, ground cinnamon, salt, and pepper, allowing the spices to bloom.
Return the lamb to the pot and mix well to coat with spices.
Pour in the broth and add the cinnamon stick. Bring to a gentle simmer.
Cover and cook on low heat for 1.5 to 2 hours until the lamb is tender.
Add dried apricots and honey, then simmer uncovered for another 15–20 minutes until the sauce thickens slightly.
Taste and adjust seasoning if needed.
Garnish with toasted almonds, fresh cilantro, and parsley before serving.
Prep Time: 20 minutes | Cooking Time: 2 hours | Total Time: 2 hours 20 minutes
Kcal: 480 kcal | Servings: 4 servings