Name: Moroccan Lamb Tagine with Dried Apricots
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: Moroccan
Ingredients: 2 pounds lamb shoulder, trimmed and boneless, cut into 1-2 inch pieces (or lamb stewing meat); 2-3 tablespoons avocado oil; 2 teaspoons salt; 1/2 teaspoon pepper; 3 tablespoons oil; 4 garlic cloves; 2 yellow onions, minced; 1 1/2 teaspoon ground cumin; 2 teaspoons ground coriander; 1 teaspoon paprika; 1/2 teaspoon dried ginger powder; 1/2 teaspoon ground turmeric; 1/4 teaspoon cloves; 1/2 teaspoon cardamom powder; 1 1/2 tablespoons tomato paste; 2 teaspoons ginger, grated; 2 1/2 cups chicken stock or beef stock; 1/2 cup diced tomatoes or crushed; 2 cinnamon sticks (or 1/2 teaspoon ground cinnamon); 3 medium carrots, cut into 2-inch diagonal round chunks; 1/2 cup dried apricots, chopped (apricots are the best but you can sub with prunes, raisins or dates); 1 tablespoon lemon zest or preserved lemon (leave out some of the salt); pinch of cayenne, red pepper flakes or Aleppo flakes

Meltingly tender and richly aromatic, this traditional Moroccan Lamb Tagine is deeply flavorful, made with tender lamb, vegetables, and dried apricots- perfect served over fluffy couscous, rice, or quinoa.

Moroccan lamb tagine on couscous with sliced almonds, fresh herbs, lemon zest, green olives, stewed carrots, and lemon wedges.

This Moroccan Lamb Tagine is slow-cooked on the stovetop until meltingly tender, infused with warm spices, dried apricots, and citrus. Deeply aromatic and comforting, it feels special enough for entertaining, yet simple enough to make at home. Serve it over couscous, rice, or quinoa to soak up every bit of the rich, spiced sauce.

Why you’ll love this Lamb Tagine recipe!

Easy, yet elevated. This tagine delivers restaurant-quality flavor using approachable techniques and pantry spices.

Incredible texture and flavor. Slow braising transforms the lamb into something incredibly tender while layering warmth from spices, subtle sweetness from dried fruit, and brightness from lemon.

Make-ahead and freezer-friendly! Lamb tagine is a great make-ahead dish, as the flavors deepen beautifully over time. Leftovers taste even better the next day! You can also store the tagine in the freezer for easy, delicious meals down the road.

Lamb Tagine Ingredients

Lamb shoulder (trimmed and boneless): This is the best cut for stews like tagine. It becomes fork-tender and rich when slow-cooked. Stewing meat also works.
Avocado oil (or neutral oil): Ideal for high-heat searing without burning.
Onions and garlic: Form the savory base, adding depth and natural sweetness as they cook down.
Spice blend (cumin, coriander, paprika, turmeric, cloves, cardamom, dried ginger): Create signature Moroccan warmth for earthy, slightly sweet, and deeply aromatic flavor.
Fresh ginger: Grated ginger adds brightness and zest, while dried ginger adds warmth and depth. Together, they add a nice complexity.
Tomato paste: Concentrates umami and enriches the sauce.
Stock (chicken or beef): Builds body and helps the lamb braise gently.
Diced tomatoes (or crushed): Add acidity and balance the richness.
Cinnamon sticks: Infuse subtle sweetness and warmth. You can substitute ground cinnamon.
Carrots: Add texture and natural sweetness.
Dried apricots: Provide a gentle sweetness that balances the savory spices. Dates or prunes can be substituted.
Lemon zest or preserved lemon: Brightens and lifts the entire dish at the end.
Chili flakes or cayenne: Optional, but add a nice heat to balance the sweetness.
Garnishes (cilantro or parsley, green olives, sliced and toasted almonds): Add freshness, briny contrast, and texture for a balanced finish.

How to Make Lamb Tagine

Preheat the oven to 350F.

1. Sear the lamb. Warm a heavy-bottomed pot or Dutch oven and add oil. You could also use a cast-iron skillet for a better sear, but deglaze it with some chicken broth before moving on to the next step. Season the lamb with 1 teaspoon of salt and sear it over medium heat until deeply browned with caramelized edges. Set aside.

Dutch oven with browned lamb shoulder pieces searing.

Dutch oven with sautéed onion and garlic.

2. Sauté the aromatics. Add diced onions and garlic, and sauté for 8 minutes. Add cumin, coriander, paprika, dried ginger, turmeric, cloves, and cardamom. Stir for a minute to bloom the spices. Scoot the onions to the edges, then add the tomato paste and grated ginger. Stir and cook for 2 minutes.

Dutch oven with onion base for lamb tagine.

3. Simmer and bake. Add chicken broth, diced tomatoes, cinnamon sticks, the remaining teaspoon of salt, and the brown lamb. Bring to a simmer, then cover with a tight-fitting lid. Place in the oven for 1 hour, then carefully remove the pot to add the carrots and apricots. Return to the oven for 1 more hour.

Dutch oven with brothy lamb tagine, one hour into cooking, with carrots and dried apricots added.

finished lamb tagine with carrots, dried apricots, and cinnamon sticks.

4. Finish and serve. When ready, with much of the liquid reduced, stir in lemon zest and add cayenne or red pepper flakes, salt, lemon juice, or a drizzle of honey until achieving the desired balance of flavors. Serve over couscous, basmati rice, or quinoa and garnish with sliced almonds, fresh cilantro or fresh parsley, and green olives.

Moroccan lamb tagine in pot with carrots, dried apricots, cinnamon sticks, fresh cilantro, lemon zest, and a spoon.

How to Make Lamb Tagine in the Instant Pot

Set to sauté. While warming the oil in the pot, season the lamb with 1 teaspoon salt. Then sear it until lightly browned, working in batches (or use a large skillet). Set aside.
Add the remaining ingredients. Add onion and garlic and sauté until fragrant. Add spices and stir for 1 minute. Add the tomato paste, grated ginger, broth, diced tomatoes, cinnamon sticks, the remaining teaspoon of salt, and the lamb.
Pressure cook. Stir everything well, then pressure cook on high for 40 minutes. When done, release the pressure. Follow the same finishing instructions as the stovetop method.

Chef’s Tips

Pick out the best lamb cut. Lamb shoulder works best for stews because it cooks down into a tender, succulent texture with deep flavor. Other cuts of meat that work well here are lamb shank or leg of lamb, which is a bit leaner.
Sear in batches if needed. Depending on the size of your pan, you may need to sear the lamb in batches to avoid overcrowding.
Use fresh and dried ginger. Fresh ginger adds bright, zesty flavor, while dried ginger is warmer and more concentrated. Layering both results in a more complex flavor with a fresh bite and deep spice.
Use a tight-fitting lid. Trapping steam is key for tender lamb and a properly reduced sauce.
Let it rest before serving. A short rest helps the sauce thicken and flavors settle.

Serving Suggestions

Serve over couscous, basmati rice, or quinoa to soak up the flavorful sauce. Add something fresh on the side, like a simple cucumber salad, carrot salad, or citrus salad, to balance the richness. Or pair with warm flatbread or naan.

Garnish with fresh herbs, briny olives, and crunchy almonds. A dollop of yogurt is nice, too, to balance the spices and add creaminess.

Storage

Leftover Lamb Tagine can be stored in an airtight container in the refrigerator for up to 4 days. It also freezes beautifully! Store in the freezer for up to 3 months. Thaw overnight in the fridge before reheating, and reheat on the stovetop until warmed through.