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Flavorful Moroccan Lamb Tagine Recipe with Preserved Lemon and Apricot

Moroccan Lamb Tagine - featured image
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A rich and comforting Moroccan lamb tagine featuring tender lamb shoulder, preserved lemon, and sweet apricots, balanced with warm spices for a soulful and exotic meal.

Ingredients

Scale
  • 2 lbs lamb shoulder, cut into 2-inch chunks (bone-in preferred)
  • 2 tablespoons olive oil (extra virgin recommended)
  • 1 large onion, thinly sliced
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 cup beef or lamb broth (or water if needed)
  • 1 preserved lemon, rinsed and chopped finely (or zest of 1 lemon with a pinch of salt)
  • 1/2 cup dried apricots, halved
  • 1 tablespoon honey
  • Fresh cilantro or parsley, chopped (for garnish)

Instructions

  1. Pat the lamb chunks dry with paper towels and season generously with salt and pepper.
  2. Heat olive oil in a Dutch oven over medium-high heat. Brown lamb in batches for 5-7 minutes per batch until caramelized. Remove and set aside.
  3. Reduce heat to medium. Add sliced onions and cook until soft and golden, about 8 minutes. Add minced garlic and cook for 1 more minute.
  4. Stir in cumin, coriander, cinnamon, ginger, and cayenne pepper (if using). Toast spices for 30 seconds, stirring constantly.
  5. Return browned lamb to the pot. Pour in broth, scraping up browned bits from the bottom.
  6. Add chopped preserved lemon and dried apricots. Drizzle honey over the top and stir to combine.
  7. Bring to a simmer, then reduce heat to low. Cover tightly and cook for 1.5 to 2 hours, stirring occasionally, until lamb is tender and sauce thickened. Add water or broth if too dry.
  8. Taste and adjust seasoning with salt and pepper. Garnish with chopped cilantro or parsley before serving.

Notes

If preserved lemons are unavailable, substitute with fresh lemon zest and a pinch of salt. For quicker cooking, use a pressure cooker to reduce cook time to about 45 minutes. Slow cooker method also works by browning ingredients first then cooking on low for 6-8 hours. Adjust cayenne pepper to control heat level. Use gluten-free broth for gluten-free diet. Leftovers store well in fridge for 3 days or freezer for 3 months.

Nutrition

Keywords: Moroccan lamb tagine, preserved lemon, apricot tagine, lamb recipe, slow cooked lamb, North African cuisine, easy tagine recipe

Find it online: https://gleefulfork.com/flavorful-moroccan-lamb-tagine-recipe-with-preserved-lemon-and-apricot-easy-and-authentic/