🍲 Lamb tagine with apricots

Name: Lamb tagine with apricots
Total time: 150 min
Yield: 6
Cuisine: Morocco · Fez and Marrakesh
Ingredients: 1.2 kg lamb shoulder, cut into large pieces; 2 onions, grated; 2 tsp ground cinnamon plus 1 cinnamon stick; 1 tsp ground ginger, 1 pinch saffron, salt, pepper; 2 tbsp olive oil; 250 g dried apricots; 2 tbsp honey; 50 g blanched almonds, toasted

Origin: Morocco · Fez and Marrakesh

735kcal

per serving · 350 g

210kcal

per 100 g

52 gProtein15 g / 100 g

38 gFat11 g / 100 g

46 gCarbs13 g / 100 g

Lamb tagine with apricots is a sweet-and-savoury Moroccan dish: lamb shoulder slowly braised with onion, cinnamon, ginger and saffron until meltingly tender, then crowned with apricots glazed in honey and a scattering of toasted almonds. The sauce is rich and fragrant, with a gentle sweetness that balances the meat. It is served as a festive centrepiece.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

High protein15 g protein per 100 g — 29% of the calories

Not vegetarianbecause of: lamb

Not veganbecause of: lamb, honey

Not keto13 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Tree nuts

What it is made of

lambapricotalmondsonioncinnamonhoney

Recipe

6 servings150 min

Ingredients

1.2 kg lamb shoulder, cut into large pieces
2 onions, grated
2 tsp ground cinnamon plus 1 cinnamon stick
1 tsp ground ginger, 1 pinch saffron, salt, pepper
2 tbsp olive oil
250 g dried apricots
2 tbsp honey
50 g blanched almonds, toasted

Method

Mix the lamb with the onion, ground cinnamon, ginger, saffron, salt, pepper and oil in a tagine or heavy pot.
Add 500 ml water, cover and simmer over low heat for about 2 hours until the meat is very tender.
Meanwhile simmer the apricots with the cinnamon stick, honey and a ladle of the cooking liquid for 10–15 minutes until glossy.
Arrange the apricots around the lamb and spoon the syrup over.
Scatter with toasted almonds and serve hot.

How to make it lighter

Trim visible fat from the lamb before cooking and skim the fat from the sauce.
The honey and apricots are sweet and calorie-dense: halve the honey and still keep the flavour.
Toasted almonds are rich — a small spoonful per plate is enough; 10 g of almonds is about 60 kcal.

History

Pairing meat with dried fruit, honey and spices is a hallmark of the refined city cooking of Fez and Marrakesh, often linked to Andalusian and older Middle Eastern influences. Sweet lamb tagines remain a classic of Moroccan celebrations and weddings.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →