Moroccan-Spiced Lamb Tagine with Apricots & Almonds

A fragrant, slow-cooked masterpiece that transports you to the bustling souks of Marrakech

🥘 成分

For the Spice Blend (Ras el Hanout)

• 2 teaspoons ground cinnamon
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1茶匙姜粉
• 1 teaspoon sweet paprika
• 1茶匙姜黄
• ½ teaspoon ground cardamom
• ½ teaspoon ground cloves
• ½ teaspoon ground nutmeg
• ¼ teaspoon cayenne pepper
• ¼ teaspoon ground allspice

For the Tagine

• 3 pounds lamb shoulder or leg, cut into 2-inch chunks
• 3 tablespoons olive oil
• 2 large yellow onions, thinly sliced
• 6瓣大蒜，切碎
• 2-inch piece fresh ginger, grated
• 1 preserved lemon, rind only, finely chopped (or zest of 2 lemons)
• 2 cups beef or lamb stock
• 1 can (14 oz) crushed tomatoes
• 1 cup dried apricots, halved
• ½ cup pitted green olives
• ¼杯蜂蜜
• 2 cinnamon sticks
• 3 bay leaves
• Salt and freshly ground black pepper to taste

For Garnish and Serving

• ½ cup toasted almonds, roughly chopped
• ¼ cup fresh cilantro, chopped
• ¼ cup fresh mint, chopped
• 2 tablespoons pomegranate seeds (optional)
• Couscous or flatbread for serving

🔥 Equipment Needed

• Large tagine pot or heavy-bottomed Dutch oven with lid
• Large skillet for browning
• Sharp knife and cutting board
• Measuring cups and spoons
• Wooden spoon for stirring

👨‍🍳 分步说明

Step 1: Prepare the Spice Blend

Mix all the spice blend ingredients in a small bowl until well combined. This aromatic blend is the heart of the dish and can be made up to a month ahead and stored in an airtight container.

Step 2: Season and Brown the Lamb

Pat the lamb chunks completely dry with paper towels. Season generously with salt, pepper, and 2 tablespoons of your spice blend, ensuring each piece is well coated. Let it sit at room temperature for 15 minutes to absorb the flavors.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding, brown the lamb pieces on all sides until they develop a beautiful golden crust, about 8-10 minutes total per batch. Transfer the browned lamb to your tagine pot or Dutch oven.

步骤 3：构建风味基础

In the same skillet (don’t clean it – those browned bits are pure flavor!), add the remaining tablespoon of olive oil. Add the sliced onions and cook over medium heat, stirring occasionally, until they’re soft and golden, about 8-10 minutes.

Add the minced garlic, grated ginger, and the remaining spice blend. Cook for another 2 minutes until fragrant, stirring constantly to prevent burning.

Step 4: Deglaze and Combine

Pour in ½ cup of the stock to deglaze the pan, scraping up all those delicious browned bits with a wooden spoon. Let it simmer for 1 minute, then transfer this mixture to the tagine pot with the lamb.

Step 5: Add Remaining Ingredients

To the tagine pot, add the preserved lemon, remaining stock, crushed tomatoes, apricots, olives, honey, cinnamon sticks, and bay leaves. The liquid should just barely cover the lamb – if needed, add a bit more stock or water.

Bring the mixture to a gentle simmer over medium heat, then reduce to low heat. Cover with the lid and let it cook slowly for 2 to 2½ hours, stirring occasionally and checking that there’s enough liquid. The lamb should be fork-tender and practically falling apart.

Step 6: Final Seasoning and Rest

Taste and adjust seasoning with salt and pepper. Remove the cinnamon sticks and bay leaves. Let the tagine rest for 10 minutes before serving – this allows the flavors to meld beautifully.

Step 7: Garnish and Serve

Sprinkle the toasted almonds, fresh cilantro, mint, and pomegranate seeds over the top. Serve immediately with fluffy couscous or warm flatbread.

🎯 Chef’s Tips for Success

For the Perfect Lamb: Don’t skip browning the meat – this step creates deep, complex flavors that make all the difference.

Spice Balance: Taste your spice blend before using. Adjust the heat level by adding more or less cayenne pepper to suit your preference.

Low and Slow: The key to tender lamb is patience. Keep the heat low and let time do the work.

Liquid Levels: Check periodically during cooking. You want enough liquid to keep everything moist but not so much that it becomes soupy.

Make-Ahead Magic: This dish actually improves overnight! Make it a day ahead and gently reheat before serving.

🔄 Variations to Try

Beef Tagine: Substitute beef chuck roast for lamb, cooking for the same amount of time.

Chicken Version: Use bone-in chicken thighs, reduce cooking time to 1 hour.

Vegetarian Twist: Replace meat with chunks of butternut squash, chickpeas, and root vegetables.

Fruit Alternatives: Try dates, figs, or dried cherries instead of apricots.

🍷 Perfect Pairings

Wine: A robust red wine like Côtes du Rhône or a rich Moroccan red pairs beautifully.

Sides: Serve with saffron couscous, flatbread, or roasted vegetables.

Salad: A simple cucumber and tomato salad with lemon dressing cuts through the richness perfectly.

📱 Storage Instructions

冰箱： Store covered for up to 4 days. The flavors actually improve over time!

Freezer: Freeze for up to 3 months in airtight containers.

重新加热： Warm gently on the stovetop over low heat, adding a splash of stock if needed.

🌟 Nutritional Highlights

This dish is rich in protein, iron, and warming spices that aid digestion. The apricots provide natural sweetness and vitamin A, while the almonds add healthy fats and crunch.

Enjoy this journey to Morocco through your kitchen! The combination of tender lamb, sweet apricots, and aromatic spices creates a truly memorable dining experience that will have your guests asking for the recipe.