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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Apricot Lamb Tagine

[heart_this] · Apr 9, 2009 · 67 Comments

Apricot Lamb Tagine

After the pistachio crusted rack of lamb I was thinking about lamb even more. My thoughts naturally came the the Moroccan lamb tagine that I made and enjoyed so much last year. This lamb tagine uses a wonderful blend of Moroccan spices to season the meat before it is braised until it is nice and fall apart tender. Near the end of the cooking some dried fruits and honey are added for a bit of sweetness and some harissa is added for some chili heat. The combination of the flavourful slow braised lamb with the spices and the sweet dried fruit and the warmth is simply amazing and I was salivating at the thought of making it again this year. This time I changed things up just a little. The last time that I made this I used various dried fruits and I chopped them up so that they melted into the sauce. This year I decided to focus on apricots and I left them whole to add a nice change in texture and bursts of apricot flavour to the stew. I also decided to drop the carrots in favour of having the vegetables on the side.
This years apricot lamb tagine easily lived up to my memories of last years and I was thoroughly satisfied! The lamb was perfectly fall apart tender and oh so tasty. All of the flavours in the pot had plenty of time to mingle and get to know each other over the hours of simmering and the lamb was infused with the wonderful results. Despite the strong flavours in the sauce the taste of the lamb still came through and it really works well in this dish. Of course I served the lamb tagine on a bed of light and fluffy whole wheat couscous and I garnished it with some chopped cilantro and pistachios.
I hope everyone has a great Easter!

Apricot Lamb Tagine

Apricot Lamb Tagine

Cook Time: 11 hours 30 minutes Total Time: 11 hours 30 minutes Servings: 4
ingredients
  • 2 teaspoons paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1 pinch saffron
  • 1 teaspoon lemon (zest)
  • 1 tablespoon oil
  • 1 pound lamb (cut into bite sized pieces)
  • 1 tablespoon oil
  • 1 onion (chopped)
  • 1 tablespoon garlic (grated)
  • 1 tablespoon ginger (grated)
  • 2 tablespoons tomato paste (I used chopped sun dried tomatoes)
  • 1-2 cups beef stock
  • 3/4 cup dried apricots
  • 1/2 cup raisins
  • 1 tablespoon honey
  • 2 tablespoons harissa
  • 1/4 cup pistachios (chopped, optional)
  • 1/4 cup cilantro (chopped, optional)
  • 1/4 cup parsley (chopped, optional)
  • 1 cup Greek style yogurt (optional)
directions
  1. Mix the paprika, turmeric, cumin, coriander, cinnamon, cardamom, salt, cayenne pepper, saffron, lemon zest and oil in a ziplock bag along with the lamb, mix well and marinate the fridge for a few hours to overnight.
  2. Heat the oil in a large pan over medium-hight heat add the lamb, brown well on all sides and set aside.
  3. Add the onion and saute until tender, about 5 minutes.
  4. Add the garlic and ginger and saute for about a minute.
  5. Add the lamb and tomato paste and beef stock, bring to a boil, reduce the meat and simmer covered until the lamb is fall apart tender, about 2-3 hours.
  6. Add the apricots, raisins and more beef stock to cover.
  7. Bring to a boil, reduce the heat and simmer for about 20 minutes.
  8. Add the honey and harissa.
  9. Serve on couscous and garnished with pistachios, cilantro, parsley and Greek yogurt.
Option: For One-Pan: Make this a one-pan meal by adding 1 cup couscous and 1 1/2 cups broth after step 7, bringing to a boil and removing from heat to let sit, covered, until the couscous is tender, about 10 minutes.
Slow Cooker: Implement step 1, optionally implement steps 2-4, place everything except the garnishes in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours.
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Crockpot, Food, Gluten-free, Lamb, Low-carb, Main Course, Moroccan, One-Pan, One-Pot, Recipe, Slow Cooker, Stew

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Reader Interactions

Comments

  1. Helene says

    April 10, 2009 at 12:26 am

    I’m drooling. I’m looking at the list of ingredients and wonder if we could use beef because some people in my family don’t eat lamb.

    Reply
    • Kat says

      July 19, 2021 at 7:46 pm

      mushrooms would work.

      Reply
  2. [email protected] says

    April 10, 2009 at 12:30 am

    I am full from dinner and just got hungry all over again. This is a recipe to bookmark. And, your photo came out great.

    Reply
  3. Lisa says

    April 10, 2009 at 12:48 am

    Happy Easter to you! Great dish. It is a good time of year to stock up on lamb…my grocery store had lots.

    Reply
  4. MaryBeth says

    April 10, 2009 at 2:52 am

    Happy Easter Kevin…wow, so many flavors and textures in this dish. It looks fabulous!

    Reply
  5. Cate says

    April 10, 2009 at 2:53 am

    That looks so decadently hearty even though I don’t like lamb, my mouth is watering.

    Reply
  6. tamilyn says

    April 10, 2009 at 3:07 am

    I’m still wanting to try lamb. Hard to get around here and when it does make an appearance it is so darn expensive. I need to just believe I will love it and it will justify the cost 🙂

    Reply
  7. Michelle C says

    April 10, 2009 at 5:53 am

    Oooooh … sounds great Kevin! It looks delicious, too!

    Happy Easter!!!

    Reply
  8. Jan says

    April 10, 2009 at 6:01 am

    Kevin this looks really good – I have it bookmarked!

    Reply
  9. Anonymous says

    April 10, 2009 at 6:33 am

    Apricot and lamb is a novel combo there..woul dlove to taste the flavour.

    Reply
  10. Rosa's Yummy Yums says

    April 10, 2009 at 9:14 am

    I love tagines and Noroccan food! Yours looks so good and tasty!

    Cheers,

    Rosa

    Reply
  11. Anonymous says

    April 10, 2009 at 11:05 am

    This looks really good! The colour of the gravy is so rich and delicious.

    Reply
  12. HappyTummy says

    April 10, 2009 at 11:26 am

    oh! this looks lovely. i love moroccan food, and the combo of sweet and savory.

    dorie greenspan just did a recipe for apricot lamb tagine this week too! great minds 🙂

    Reply
  13. Natashya says

    April 10, 2009 at 12:07 pm

    I love a tagine! Especially with dried apricots, yum!

    Reply
  14. Jo says

    April 10, 2009 at 12:11 pm

    Happy Easter! I’ve always been meaning to get down to doing a tagine. Yours look really delish, love the combination of lamb and apricots.

    Reply
  15. Marianna says

    April 10, 2009 at 12:28 pm

    I’m not a huge fan of tagines, and its really hard to tempt me to have one… but yours looks extremely delicious! Well done!

    Reply
  16. Psychgrad says

    April 10, 2009 at 1:10 pm

    Those ingredients are very enticing!

    Reply
  17. MeetaK says

    April 10, 2009 at 1:10 pm

    this looks so good kevin. lamb is perfect here and i can totally taste the robust flavor against the sweetness of the apricots.

    Reply
  18. heidileon says

    April 10, 2009 at 1:22 pm

    wonderful, I adore tagines, and yours look amazing.

    Happy Easter to you too!

    Reply
  19. Joanne says

    April 10, 2009 at 1:26 pm

    This looks delectable. I love lamb but have only ever had it at Indian/Middle Eastern restaurants. Maybe it’s time I try to make it myself?

    Reply
  20. Netts Nook says

    April 10, 2009 at 1:29 pm

    Oh Kevin this sounds to die for thanks for sharing I have grown to love the lamb.

    Reply
  21. Cathy says

    April 10, 2009 at 1:33 pm

    What a beautiful dish, Kevin. I love all the flavors in the sauce and am very fond of lamb. Can’t wait to try this recipe.

    Reply
  22. Christelle says

    April 10, 2009 at 2:12 pm

    I LOVE TAGINES :))
    Looks like yours was a totalsuccess, your picture is beautiful and really conveys the yumminess of it. Spotted the link to the rendang post as well :))

    Reply
  23. Christelle says

    April 10, 2009 at 2:14 pm

    Ah, and happy Easter, passover and anything else I would not know about. Or in a line, enjoy your 4 days weekend ;)))) I’m sure it will yield lots of cooking action :)))

    Reply
  24. Ginny says

    April 10, 2009 at 2:32 pm

    Delicious! this looks great! 🙂

    Reply
  25. Pam says

    April 10, 2009 at 2:49 pm

    Wow. This looks and sounds like a delicious meal. I love the photo!

    Reply
  26. meeso says

    April 10, 2009 at 3:09 pm

    That sounds so delicious, what a tempting picture!

    Reply
  27. Anonymous says

    April 10, 2009 at 3:38 pm

    This looks beautiful! I’ve been looking for a new way to cook lamb besides roasting a rack of lamb as I usually do. I can’t wait to try this out. Thanks!

    Reply
  28. Karen says

    April 10, 2009 at 4:48 pm

    I love lamb and this looks and sounds just delicious. Great job 🙂

    Reply
  29. Juliana says

    April 10, 2009 at 7:27 pm

    I am not much into lamb…but this dish sounds great!

    Reply
  30. Diana says

    April 10, 2009 at 7:54 pm

    Ummm Kevin… do you want to move into my spare bedroom in LA and cook for me?

    Your recipes are amazing!

    Reply
  31. Elra says

    April 10, 2009 at 7:56 pm

    Another favorite of mine. I love Moroccan food.
    Cheers,
    elra

    Reply
  32. Anonymous says

    April 10, 2009 at 8:13 pm

    We need a tangine stat.

    Reply
  33. Dragon says

    April 10, 2009 at 8:42 pm

    I would love a big bowl of this gorgeous lamb dish. Yum!

    Reply
  34. Chris says

    April 10, 2009 at 9:32 pm

    That looks fantastic Kevin, definitely something I will attempt.

    Reply
  35. Allie says

    April 10, 2009 at 9:32 pm

    That looks awesome, Kevin! Lamb week indeed!

    Reply
  36. Janet_Gourmet Traveller88 says

    April 10, 2009 at 9:35 pm

    Apricot and Lamb sounds a great combo! Happy Easter!

    Reply
  37. Kerstin says

    April 10, 2009 at 11:31 pm

    Looks amazing Kevin – I love all the layers of flavor.

    Reply
  38. Jan says

    April 10, 2009 at 11:51 pm

    Lamb is the perfect meat for curries and other spicy dishes, as no matter what you throw at it, the lamb infuses the flavors while retaining its own character. I love the look and sound of this. Great job, Kevin.

    Reply
  39. unconfidential cook says

    April 11, 2009 at 12:41 am

    Thanks so much for your comments–I really love your food, and so appreciate your coming to my site. This lamb tangine looks yummo, and I bet chicken (remember that Silver Palate chicken with apricots and prunes?)…and pork…would work too. I’m still thinking of that rack and the pistachios!

    Reply
  40. zerrin says

    April 11, 2009 at 12:54 am

    I adore lamb meat and this one looks so hearty. Yogurt is a great idea to serve with it.

    Reply
  41. ttfn300 says

    April 11, 2009 at 1:10 am

    i’ve been wanting to try a tangine, this looks amazing!!

    Reply
  42. Cakebrain says

    April 11, 2009 at 4:05 am

    I so love lamb…but no one in my household likes it. So I only eat it when I’m in a restaurant. Kevin, judging by all your meal posts, you won’t ever have to go to a restaurant again. You eat so well!

    Reply
  43. finsmom says

    April 11, 2009 at 8:03 pm

    This sounds incredibly tasty! Ive been wanting to try a tangine for some time!
    Thanks for sharing!

    Reply
  44. The Food Hunter says

    April 12, 2009 at 2:24 am

    This looks great. I love lamb but for reason just don’t make it often. I’ve got to try this one. Happy Easter!

    Reply
  45. Peter M says

    April 12, 2009 at 12:33 pm

    An exotic blend of ingredients…sounds real tasty.

    Reply
  46. Jamie says

    April 12, 2009 at 2:02 pm

    This is so gorgeous and mouthwatering! I love lamb and we often make tagines. I am partial to the sweet/savory but have always used prunes. This is yet another of your recipes I am printing out to try!

    Reply
  47. Soma says

    April 13, 2009 at 1:57 am

    Beautiful!.. love the exotic moroccan spices.. i am big moroccan food fan.

    Reply
  48. Missy says

    April 13, 2009 at 7:26 am

    Hey, I just tried out your dish and it was fabulous! I am excited to experiment with other recipes on your site. Keep cooking!

    Reply
  49. Marie says

    April 13, 2009 at 8:48 am

    This looks fabulous Kevin. I love tagines and this look a most delicious one!

    Reply
  50. Cara says

    April 13, 2009 at 12:02 pm

    I love lamb and Moroccan flavors. This looks great!

    Reply
  51. Daziano says

    April 13, 2009 at 5:22 pm

    Lamb is a staple at Easter in Italy!

    Happy Easter – Buona Pasqua!!!

    Reply
  52. Anonymous says

    April 13, 2009 at 5:30 pm

    I made it yesterday for Easter and it was fantastic. Thanks for the recipe.

    Reply
  53. Mrs. L says

    April 15, 2009 at 5:31 am

    Wow that looks sooo good.

    Reply
  54. Anonymous says

    April 20, 2009 at 4:16 am

    This tagine is great! I love the flavors you incorporate in the dish. Apricot is lovely with spices. You also have a great photo with this! Awesome!

    Reply
  55. Susan says

    April 23, 2009 at 1:21 pm

    This looks so delicious!

    Reply
  56. Marta says

    May 29, 2009 at 5:02 pm

    Hi Kevin! Lamb question for you: what cut of lamb have you used for your stews/tagines? shoulder? leg? I just have had a hard time finding one that isn’t too fatty, and I ususally end us trimming about half of the lamb away stuck to the fat.
    Thanks!

    Reply
  57. Kevin says

    May 29, 2009 at 9:30 pm

    Marta: My butcher has what he calls “stewing lamb” which is already cubed and has already had the excess fat trimmed. It is really convenient and relatively cheap compared to the other cuts of lamb. I believe that it is the shoulder but I may be mistaken.

    Reply
  58. LOLfitness says

    August 16, 2009 at 3:57 pm

    I made this tonight (with chicken instead of lamb, because lamb is expensive and I am stingy) and it was wonderful. Thanks for the recipe!

    Reply
  59. bigarade says

    October 12, 2009 at 5:58 pm

    I used this parts of this recipe in a trainee restaurant at college! All th reviews from the customers were GREAT! and it tasted divine!! Love the blog keep it up 🙂

    http://www.bittersweetbigarade.blogspot.com

    Reply
  60. Howard J. Goldsmith says

    April 28, 2011 at 5:19 pm

    I made this recipe for my Passover Seder this year. Just AMAZING! Thank you! I made a few slights variations. I did not use the harissa since I've got some people who don't like spicy. Also, I added some white meat chicken to the dish: same spice rub, browned it in a pan and added to the stew together with the honey for the final 20 minutes of cooking. For everyone whose been thinking about making it: Go for it!

    Reply
  61. Carey says

    April 28, 2013 at 1:31 am

    I made this, modified to use chicken breast instead of lamb, and it was excellent. Thanks for the recipe.

    Reply
  62. CharlesR says

    January 3, 2018 at 5:21 pm

    Kevin:
    How can you marinated 1 lb. of meat in a tbsp. of oil and all those spices?
    Have you got the measurements mixed up?

    Reply
  63. kevin says

    January 4, 2018 at 3:07 pm

    CharlesR: I get into it with my hands and mix it all in! Enjoy!

    Reply
  64. Kathy says

    March 24, 2019 at 4:44 pm

    I actually made this.So many other people have said they were gong to,but I saw this and had everything on hand,but harissa. I used leftover leg of lamb. It smelled so good that I completely forgot to add the apricots. This was sooo good.Next time I will make some harissa, and remember the apricots.

    Reply
  65. Zoe says

    September 16, 2019 at 10:37 pm

    I have never commented on a recipe before – but time and time again I come back here and cook this tagine and it is FABULOUS. It opened the door to moroccan food for me and I ended up serving a huge moraccan feast for a dinner party and this was the main dish – thank-you so much!

    Reply

Trackbacks

  1. The 20 BEST Tagine Recipes – soupnu says:
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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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