Moroccan Lamb Tagine

Moroccan Lamb Tagine is a celebration of North African culinary tradition. The combination of savoury lamb, sweet dried apricots, warm spices like cinnamon and cumin, and the brightness of fresh coriander creates a dish that is complex, comforting, and utterly unique. Traditionally cooked in a conical clay pot called a tagine, this recipe works beautifully in any heavy-based casserole dish. The dried apricots dissolve into the sauce, lending a natural sweetness that balances the richness of the lamb perfectly. Serve generously over fluffy couscous with a wedge of lemon.

• ✅ 700g lamb shoulder, diced
• ✅ 1 onion, sliced
• ✅ 3 garlic cloves
• ✅ 1 tsp each: cumin, coriander, cinnamon, ginger
• ✅ Pinch of saffron (optional)
• ✅ 400ml chicken stock
• ✅ 100g dried apricots
• ✅ 50g toasted almonds
• ✅ 2 tbsp honey
• ✅ 400g canned chickpeas
• ✅ Olive oil, salt, coriander to garnish

1. 1Brown lamb in batches in hot oil. Set aside.
2. 2Sauté onion until golden, add garlic and spices.
3. 3Return lamb to pot. Add stock, saffron, and apricots.
4. 4Bring to a boil, cover, and simmer on low for 1 hour 20 minutes.
5. 5Stir in chickpeas and honey. Cook uncovered 15 more minutes.
6. 6Adjust seasoning.
7. 7Serve over couscous topped with almonds and fresh coriander.