Tagine Lahm bil Mishmish (Moroccan Lamb with Apricots)

🧂 Ingredients

• 1 kg Lamb shoulder(Cut into 2-inch cubes. Trim excess fat.)
• 2 tbsp Olive oil
• 2 medium Onions(Finely chopped)
• 4 cloves Garlic(Minced)
• 1 tbsp Fresh ginger(Grated or finely minced)
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 0.5 tsp Ground turmeric
• 0.5 tsp Ground cinnamon
• 0.25 tsp Cayenne pepper(Optional, for a touch of heat)
• 2 whole Cinnamon sticks
• 400 g Diced tomatoes(Canned, undrained)
• 500 ml Lamb or beef broth
• 3 tbsp Honey
• 250 g Dried apricots(Halved if large)
• to taste Salt
• to taste Black pepper
• 80 g Blanched slivered almonds(For garnish)
• small bunch Fresh cilantro or parsley(Chopped, for garnish)

👨‍🍳 Instructions

1. 1

   Prepare the lamb: Pat the lamb cubes dry with paper towels. Season generously with salt and black pepper. In a large Dutch oven or tagine pot, heat the olive oil over medium-high heat. Working in batches to avoid overcrowding, sear the lamb cubes on all sides until deeply browned. This browning is crucial for flavor. Remove the browned lamb to a plate and set aside.

   ⏱️ 15 minutes
2. 2

   Sauté aromatics and spices: Reduce the heat to medium. Add the chopped onions to the pot and cook, stirring occasionally, until softened and lightly golden, about 5-7 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant. Stir in the ground cumin, coriander, turmeric, ground cinnamon, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly, until the spices are fragrant.

   ⏱️ 8 minutes
3. 3

   Deglaze and braise: Return the browned lamb (and any accumulated juices) to the pot. Add the diced tomatoes, broth, and cinnamon sticks. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot. Once simmering, reduce the heat to low, cover the pot tightly, and let it braise gently for 1.5 hours. The lamb should be starting to become tender.

   ⏱️ 1 hour 30 minutes
4. 4

   Add sweetness and fruit: Stir in the honey and dried apricots. Ensure the apricots are submerged in the liquid. Cover the pot again and continue to braise for another 30-45 minutes, or until the lamb is fork-tender and the apricots are plump and soft. The sauce should have thickened slightly.

   ⏱️ 30-45 minutes
5. 5

   Toast almonds and finish: While the tagine is finishing, toast the slivered almonds. Place them in a dry skillet over medium-low heat and toast, stirring frequently, until golden brown and fragrant. Watch carefully as they can burn quickly. Remove from the skillet immediately.

   ⏱️ 5 minutes
6. 6

   Serve: Remove the cinnamon sticks from the tagine. Taste and adjust seasoning with salt and pepper if needed. Ladle the tagine into serving bowls. Garnish generously with the toasted almonds and chopped fresh cilantro or parsley.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓The browning of the lamb is a critical step for developing deep flavor. Don't skip it, and don't overcrowd the pot.
• ✓For a richer sauce, you can thicken it at the end by simmering uncovered for the last 10-15 minutes of cooking.
• ✓This tagine can be made ahead of time; the flavors often meld and improve overnight. Reheat gently on the stovetop.
• ✓Serve with couscous, crusty bread, or rice to soak up the delicious sauce.

🔄 Variations

• Add 150g of pitted prunes along with the apricots for an extra layer of sweetness and chewiness.
• For a nut-free version, omit the almonds.
• Add a pinch of saffron threads (soaked in a little warm water) along with the broth for a more complex aroma and color.

🥗 Nutrition

Per serving