Sudanese Lamb Tagine with Apricots
A fragrant and tender lamb stew slow-cooked with dried apricots, warming spices, and a hint of sweetness, reflecting Sudanese influences on North African cuisine.
🧂 Ingredients
- 1.2 kg Lamb shoulder(cut into 2-inch cubes)
- 2 large Onions(chopped)
- 4 cloves Garlic(minced)
- 1 tablespoon Ginger(freshly grated)
- 2 tsp Ground cumin
- 1.5 tsp Ground coriander
- 1 tsp Turmeric
- 1 tsp Cinnamon
- 0.5 tsp Cayenne pepper(or to taste)
- 200 g Dried apricots(halved)
- 750 ml Beef or lamb broth
- 2 tablespoons Honey
- 3 tablespoons Olive oil
- to taste Salt
- to taste Black pepper
- a handful Fresh cilantro(chopped, for garnish)
- a handful Toasted almonds(flaked, for garnish)
👨🍳 Instructions
- 1
Preheat oven to 160°C (320°F). Season lamb cubes generously with salt and pepper.
💡 Tip: Ensuring the lamb is well-seasoned will enhance the overall flavor. - 2
Heat olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Brown the lamb in batches, ensuring not to overcrowd the pot. Remove lamb and set aside.
💡 Tip: Browning the lamb creates a rich base for the stew. - 3
Add chopped onions to the pot and cook until softened and lightly golden, about 8-10 minutes.
💡 Tip: Scrape up any browned bits from the bottom of the pot. - 4
Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
- 5
Add cumin, coriander, turmeric, cinnamon, and cayenne pepper. Stir well and cook for another minute until spices are fragrant.
- 6
Return the browned lamb to the pot. Pour in the broth and honey. Bring to a simmer.
💡 Tip: Ensure the liquid covers most of the lamb. - 7
Cover the pot tightly and transfer to the preheated oven. Cook for 2 hours, or until the lamb is very tender.
- 8
Add the halved dried apricots to the pot. Stir gently, cover, and return to the oven for another 30 minutes, or until apricots are plump and tender.
- 9
Remove from oven. Taste and adjust seasoning with salt and pepper if needed. The sauce should have thickened slightly.
💡 Tip: If the sauce is too thin, you can simmer it uncovered on the stovetop for a few minutes. - 10
Serve hot, garnished with fresh cilantro and toasted almonds. This dish is traditionally served with couscous or rice.
💡 Pro Tips
- ✓For a deeper flavor, marinate the lamb overnight with some of the spices.
- ✓If you don't have a Dutch oven, you can use a heavy-bottomed pot and transfer the stew to a baking dish for the oven cooking time.
- ✓Adjust the cayenne pepper to your preferred level of heat.
🔄 Variations
- Add a few preserved lemon wedges in the last hour of cooking for a tangy citrus note.
- Include chickpeas for added texture and protein.
- Substitute prunes for apricots for a different dried fruit sweetness.