By The foodoodle kitchen · Published September 21, 2026
Lamb Tagine with Apricots
Slow-cooked lamb with dried apricots, almonds and warm spices; a weekend dish over couscous.
Serves 4 · Prep 20 min · Cook 2 h 30 min · 2 h 50 min total · Medium
Free. Your copy goes into your household's Recipe Book, where you can edit it, plan it and cook it.
Ingredients
- 1000 g Lamb shoulder, cut into chunks
- 2 tbsp Olive oil
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 1 tsp Ground cumin
- 1 tsp Ground cinnamon
- 1 tsp Ground ginger
- 400 g Canned diced tomatoes
- 200 g Dried apricots, chopped
- 100 g Toasted almonds, toasted
- 500 ml Chicken broth
- 1 tbsp Honey
- 0 salt, to taste
- 0 pepper, to taste
- 0 couscous, for serving
Allergies? foodoodle checks every recipe against your household's restrictions the moment you add it.
Method
- Heat olive oil in a large pot over medium heat. 5 min
- Add lamb and brown on all sides, about 10 min. 10 min
- Remove lamb and set aside. 0 min
- In the same pot, add onion and garlic; sauté until soft, about 5 min. 5 min
- Stir in cumin, cinnamon, and ginger; cook for 1 min. 1 min
- Return lamb to pot and stir in diced tomatoes, apricots, almonds, and chicken broth. 0 min
- Add honey, salt, and pepper; bring to a simmer. 0 min
- Cover and reduce heat to low; simmer for 2 hr. 2 h
- Serve over cooked couscous. 0 min
