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Lamb Tagine with Dates and Apricots

🇲🇦 Morocco

Servings: 4 Prep: 15 minutes Cook: 105 minutes Total: 2 hours

Ingredients

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 2 tbsp blanched almond slivers
  • 2 red onions, diced
  • 3 cloves garlic, minced
  • 2 tbsp ginger paste (or 1 ounce fresh ginger)
  • 1 pinch saffron threads
  • 2 cinnamon sticks
  • 2 tsp coriander seeds, crushed
  • 2 lbs lamb shoulder or leg, cubed
  • 8 dates, seeded
  • 8 dried apricots
  • 1 orange
  • 2 tbsp honey
  • 1/2 tsp Ras el Hanout (optional)
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Steps

  1. Heat olive oil and butter in a tagine or heavy pot over medium heat.
  2. Add the almond slivers and toast briefly until golden, then remove and set aside.
  3. Add the diced onions to the pot and cook until softened.
  4. Stir in the garlic, ginger paste, saffron, cinnamon sticks, and crushed coriander seeds; cook until fragrant.
  5. Add the cubed lamb and sear on all sides.
  6. Season with salt, pepper, and Ras el Hanout if using.
  7. Add enough water or broth to partially cover the lamb, then bring to a simmer.
  8. Cover and cook gently until the lamb is nearly tender, about 60-90 minutes, stirring occasionally.
  9. Add the dates, dried apricots, orange (zest and juice or segments), and honey.
  10. Continue cooking until the lamb is fully tender and the sauce has thickened slightly.
  11. Sprinkle with the toasted almonds before serving.

Notes

Original recipe includes alternative Instant Pot and Slow Cooker cooking methods; only the general stovetop/tagine method could be reliably reconstructed from the source data.

Source: silkroadrecipes.com