Moroccan Lamb Tagine With Apricots and Almonds

Imperial November 12, 2026November 12, 2026

Quick Recipe Version (TL;DR)

Yield: 6 servings
Prep Time: 25 minutes
Cook Time: 3 hours 15 minutes
Total Time: 3 hours 40 minutes

Quick Ingredients

1.5 kg (3 lb 5 oz) boneless lamb shoulder, trimmed and cut into 4 cm (1½-inch) pieces
3 tablespoons olive oil, divided
2 large yellow onions, about 400 g total, thinly sliced; 4 garlic cloves, minced
2 teaspoons ground ginger, 2 teaspoons ground cumin, 1 teaspoon ground coriander, 1 teaspoon sweet paprika, and ½ teaspoon ground turmeric
1 teaspoon fine sea salt, ½ teaspoon freshly ground black pepper, and 1 cinnamon stick
¼ teaspoon saffron threads, about 0.1 g, soaked in 120 ml (½ cup) hot water
600 ml (2½ cups) low-sodium chicken stock
200 g (7 oz) dried apricots and 2 tablespoons honey
60 g (about ½ cup) whole blanched almonds
1 tablespoon fresh lemon juice and 2 tablespoons chopped flat-leaf parsley

Do This

1. Heat the oven to 160°C / 325°F, or 140°C fan. Soak the saffron in the hot water for 5 minutes. Pat the lamb dry and season with the salt and pepper.
2. Heat 2 tablespoons oil in a heavy, ovenproof pot. Brown the lamb in 3 batches over medium-high heat, allowing 6 minutes per batch. Transfer to a plate.
3. Add the remaining oil and cook the onions over medium heat for 10 minutes. Stir in the garlic and ground spices for 1 minute. Add the stock, saffron water, cinnamon, and lamb; bring to a gentle simmer over 6 minutes.
4. Cover tightly and braise in the oven for 2 hours 10 minutes, stirring after 1 hour.
5. Stir in the apricots and honey. Cover and braise for another 20 minutes, until the lamb is fork-tender.
6. Meanwhile, toast the almonds in a dry skillet over medium-low heat for 5–7 minutes, stirring frequently.
7. Remove the cinnamon. Simmer the tagine uncovered on the stovetop for 10 minutes to thicken. Stir in the lemon juice, then finish with the almonds and parsley.

Why You’ll Love This Recipe

Meltingly tender lamb: A gentle, covered braise turns lamb shoulder into rich, fork-tender pieces.
A beautiful sweet-savory balance: Apricots and honey complement the warm spices, while lemon keeps the sauce lively.
Perfect for Christmas entertaining: The jewel-toned fruit, golden almonds, and fragrant sauce make a generous, celebratory main course.
No special cookware required: A heavy Dutch oven works beautifully, and the tagine tastes even better made a day ahead.

Grocery List

Produce: 2 large yellow onions, 1 head garlic, 1 lemon, and 1 small bunch flat-leaf parsley.
Meat: 1.5 kg boneless lamb shoulder, weighed after trimming.
Dairy: None required.
Pantry: Olive oil, low-sodium chicken stock, dried apricots, honey, whole blanched almonds, fine sea salt, black pepper, ground ginger, ground cumin, ground coriander, sweet paprika, ground turmeric, saffron threads, and 1 cinnamon stick.

Full Ingredients

For the Lamb and Aromatics

1.5 kg (3 lb 5 oz) boneless lamb shoulder, weighed after trimming, cut into 4 cm (1½-inch) pieces
3 tablespoons (45 ml) olive oil, divided
1 teaspoon (6 g) fine sea salt
½ teaspoon freshly ground black pepper
2 large yellow onions, about 400 g total, thinly sliced
4 garlic cloves, minced

For the Spiced Braising Sauce

2 teaspoons ground ginger
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon sweet paprika
½ teaspoon ground turmeric
1 cinnamon stick, about 8 cm (3 inches) long
¼ teaspoon saffron threads, about 0.1 g, lightly crushed
120 ml (½ cup) hot water, for soaking the saffron
600 ml (2½ cups) low-sodium chicken stock

For the Fruit and Finishing Touches

200 g (7 oz) dried apricots, left whole
2 tablespoons (42 g) honey
60 g (about ½ cup) whole blanched almonds
1 tablespoon (15 ml) fresh lemon juice
2 tablespoons (8 g) chopped flat-leaf parsley

Moroccan Lamb Tagine With Apricots and Almonds – Closeup

Step-by-Step Instructions

Step 1: Prepare the lamb and bloom the saffron

Heat the oven to 160°C / 325°F, or 140°C fan. Position a rack in the lower-middle part of the oven. Use a heavy, ovenproof Dutch oven with a tight-fitting lid, approximately 5–6 liters in capacity.

Put the lightly crushed saffron in a small bowl and pour over the 120 ml hot water. Let it steep for at least 5 minutes; you will add both the threads and the liquid to the pot. Pat the lamb thoroughly dry, then season with the measured salt and black pepper.

Step 2: Brown the lamb in batches

Heat 2 tablespoons of the olive oil in the Dutch oven over medium-high heat for about 2 minutes, until shimmering but not smoking. Brown the lamb in 3 batches, allowing 6 minutes per batch, turning the pieces to color two or three sides. Leave space between the pieces so they brown rather than steam.

Transfer each batch to a plate. The lamb will still be raw inside at this stage; you are simply building a savory crust. Keep any juices that collect on the plate.

Step 3: Build the fragrant sauce

Reduce the heat to medium and add the remaining 1 tablespoon olive oil. Add the onions and cook for 10 minutes, stirring regularly, until softened and lightly golden. If the browned bits on the bottom threaten to burn, loosen them with a tablespoon of the measured stock.

Add the garlic, ground ginger, cumin, coriander, paprika, and turmeric. Stir for 1 minute, just until fragrant. Pour in the remaining stock and the saffron with its soaking water, scraping the bottom of the pot to release the browned bits.

Add the cinnamon stick, lamb, and any collected juices. Bring to a gentle simmer over approximately 6 minutes. The liquid should reach roughly halfway to two-thirds of the way up the meat; the lamb does not need to be submerged.

Step 4: Braise gently until nearly tender

Cover the pot tightly and transfer it to the oven. Braise for 2 hours 10 minutes, stirring gently after 1 hour and checking that there is still plenty of liquid in the bottom.

The sauce should bubble gently, not boil vigorously. If the pot looks dry, add 60 ml (¼ cup) hot water and cover again. At the end of this stage, the lamb should yield to a fork but may still offer a little resistance.

Step 5: Add the apricots and honey

Gently stir in the dried apricots and honey, nestling the fruit into the sauce. Cover and return to the oven for 20 minutes, until the apricots are plump and the lamb pulls apart easily with a fork.

If the lamb is not yet tender, continue cooking, covered, in 15-minute intervals until it is. Lamb shoulder varies, so tenderness is a more reliable guide than the clock. Extra cooking time will increase the total recipe time.

Step 6: Toast the almonds

While the apricots cook, place the almonds in a dry skillet over medium-low heat. Toast for 5–7 minutes, stirring or shaking the pan frequently, until golden in patches and fragrant.

Immediately transfer the almonds to a plate so they do not continue browning in the hot pan. Keep them separate from the stew until serving for the best crunch.

Step 7: Thicken, brighten, and serve

Remove the pot from the oven and carefully uncover it, keeping your face away from the steam. Remove and discard the cinnamon stick. Skim off any obvious pools of fat, then simmer the tagine uncovered over medium-low heat for 10 minutes, stirring gently, until the sauce lightly coats the lamb. If it is already thick enough, keep the heat low and stir occasionally; if it becomes too thick, loosen it with 1–2 tablespoons of hot water.

Stir in the lemon juice. Spoon into a warm, shallow serving dish or bring the Dutch oven straight to the table. Scatter over the toasted almonds and chopped parsley just before serving. Offer couscous or warm flatbread alongside to catch the fragrant sauce.

Pro Tips

Choose shoulder rather than very lean lamb: Its connective tissue softens during the long braise. Trim away thick, hard exterior fat, but leave a little marbling for tenderness.
Keep the heat gentle: A tightly covered pot and a quiet simmer help the lamb stay moist while the sauce develops.
Add the fruit near the end: This keeps the apricots plump and recognizable rather than letting them dissolve into the sauce.
Use a traditional tagine safely: Only use an earthenware tagine if its manufacturer confirms it is suitable for your heat source and oven temperature. Brown the meat separately if required, and avoid sudden temperature changes.
Plan the Christmas table: Serve with plain couscous, warm flatbread, and a crisp green salad. These accompaniments are not included in the nutrition estimate.

Variations

Prune and apricot tagine: Replace 100 g of the dried apricots with 100 g pitted prunes. Add both fruits at the same point in the recipe.
Less sweet: Reduce the honey to 1 tablespoon and keep the full amount of lemon juice for a more savory finish.
Nut-free: Omit the almonds and finish with an extra tablespoon of chopped parsley. Check packaged ingredients for cross-contact if cooking for someone with an allergy.

Storage & Make-Ahead

Make ahead: Cook the tagine up to 2 days before serving, but keep the almonds and parsley separate. Cool promptly in shallow containers and refrigerate within 2 hours. Once cold, you can lift off any firm fat from the surface before reheating.

Refrigerate: Store in airtight containers at 4°C / 40°F or below for up to 3–4 days from the original cooking date. Freeze: Freeze without the almond and parsley topping for up to 3 months; thaw overnight in the refrigerator.

Reheat: Warm gently in a covered saucepan over medium-low heat for approximately 20–30 minutes, stirring occasionally and adding 60–120 ml (¼–½ cup) water if needed. Heat the lamb and sauce throughout to 74°C / 165°F. Add freshly toasted almonds and parsley just before serving.

Nutrition (per serving)

Estimated for one-sixth of the recipe, including the almonds and sauce but excluding accompaniments. Values will vary with the lamb’s fat content and the brand of stock.