Apricot and Lamb Tagine

Looking to make the most of your Tagine? Our Apricot and Lamb Tagine recipe is the ultimate show-stopping main dish to prepare in this iconic piece of cookware, tenderizing the lamb to perfection. The addition of apricots serves as the balancing element, adding some much-needed sweetness into this dish, which contrasts the savoury browned lamb cubes. 

The Tagine is the traditional piece of cookware used to prepare this recipe from start to finish, locking in heat and moisture to deliver a flavourful final dish. This versatile piece of cookware is great for browning the lamb cubes before slow-cooking it, allowing all the rich flavours to infuse into the dish. 

Whether you are expecting friends and family, or simply want to experiment with North African cuisine, our Apricot and Lamb Tagine recipe has you covered. This recipe serves up to four people and takes just over two hours to prepare. Here are all the ingredients you’ll need and the steps to follow before tackling this dish. 

Preheat oven to 375°F.

In a tagine base, sauté the onions in olive oil until translucent, set aside. Brown the lamb cubes on all sides and set aside.

Add the remaining olive oil along with all the spices, ginger, garlic and chili flakes and sauté for 2 minutes. Add the lamb back to the dish with the zest and juice of one orange, the lamb stock and apricots. Cut the remaining orange into quarter and place amongst the dish.

Put the lid on and place the tagine in the hot oven and cook for 1 hour and 20 minutes checking at the 45 minute mark to monitor cooking.

Just before serving, heat the olive oil in a small pan and roast the pistachio nuts. Allow to cool and roughly chop.

Sprinkle the nuts and mint sprigs over the top and serve.

Perfect with couscous.