Moroccan Lamb & Apricot Tagine

Mon Oct 13 2025

Moroccan Lamb & Apricot Tagine

A fragrant and hearty dairy-free tagine, slow-cooked with tender lamb, sweet apricots, and protein-rich chickpeas.

There’s something magical about the way Moroccan cuisine turns simple ingredients into deep, soulful flavors. This Moroccan Lamb & Apricot Tagine is a perfect example: tender lamb simmered with aromatic spices, sweet dried apricots, and hearty chickpeas in a single pot.

It’s the kind of dish that fills your kitchen with warmth and your table with joy. Each bite offers a gentle balance of sweet, savory, and spice — the hallmark of North African comfort food.

Whether you’re hosting a cozy dinner or meal-prepping for the week, this tagine delivers both flavor and nourishment in every spoonful.

Ingredients

600g boneless lamb shoulder, cut into 3cm cubes
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon grated fresh ginger
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
1/2 teaspoon cinnamon
500ml vegetable broth, low-sodium
2 large carrots, peeled and sliced
1 can (400g) chickpeas, rinsed and drained
100g dried apricots, halved
Juice of 1/2 lemon
Salt and freshly ground black pepper to taste
Fresh cilantro, chopped, for garnish

Instructions

Pat the lamb cubes dry and season with salt and pepper. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Brown the lamb in batches, then set aside.
Reduce the heat to medium, add the chopped onion to the pot, and cook until softened, about 5–7 minutes. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
Stir in the cumin, turmeric, coriander, and cinnamon, and cook for 30 seconds to toast the spices. Return the browned lamb to the pot.
Pour in the vegetable broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
Add the sliced carrots, reduce the heat to low, cover, and let it gently simmer for 45 minutes, or until the lamb is tender.
Stir in the drained chickpeas and halved apricots. Cover and cook for another 10–15 minutes to allow the flavors to meld.
Remove from heat and stir in the fresh lemon juice. Season with additional salt and pepper if needed. Garnish with fresh cilantro before serving.

Tips & Substitutions

Make it vegetarian: Swap the lamb for extra chickpeas or cubes of roasted eggplant for a plant-based version.
Adjust the sweetness: Use fewer apricots or add a pinch of chili flakes if you prefer a spicier profile.
Meal prep friendly: This dish tastes even better the next day — store leftovers in the fridge for up to 3 days.

Nutrition

Calories: 2150 kcal (entire recipe)

Fat: 110g
Carbohydrates: 140g
Fiber: 35g
Protein: 145g

This Moroccan Lamb & Apricot Tagine is a celebration of flavor and texture — the perfect comfort dish to warm up your evenings. Serve it with fluffy couscous or flatbread, and let your taste buds travel to Marrakech.

Try this recipe tonight and share your creation with friends and family — they’ll be asking for seconds!