Moroccan-Inspired Lamb Tagine with Apricots and Almonds

A Dutch oven slowly turns lamb shoulder, warm spices, stock, and dried apricots into a tender braise balanced with honey and lemon.

155 min

6 servings

Ingredients

2 lb boneless lamb shoulder, cut into 1 1/2-inch pieces

1 1/2 tsp kosher salt, divided

1/2 tsp freshly ground black pepper

2 tbsp extra-virgin olive oil, divided

1 large yellow onion, thinly sliced

4 garlic cloves, finely chopped

1 tbsp finely grated fresh ginger

1 tsp ground cinnamon

1 tsp ground coriander

3 cups low-sodium chicken stock

1 cup dried apricots, halved

1 tbsp honey

1 large lemon

1/2 cup sliced almonds

1/2 cup chopped fresh cilantro

1 1/2 cups dry couscous

Large Dutch oven with lid · Large plate · Wooden spoon · Small skillet · Fine grater · Medium saucepan

Better the next day

Cool and refrigerate the ungarnished tagine up to 2 days. Reheat gently with a splash of stock, then add fresh almonds and cilantro.

Use a gentle simmer

A few lazy bubbles keep lamb shoulder succulent; a hard boil can tighten the meat before its connective tissue softens.

01. Pat lamb dry, season with 1 tsp salt and pepper, and heat the Dutch oven over medium-high.

02. Brown the lamb in two batches with 1 tbsp oil, giving the pieces room to develop a deep crust before transferring them to a plate.

03. Cook onion in the remaining oil until soft and golden-edged; add garlic and ginger for the final minute.

04. Bloom cinnamon, coriander, and saffron for 30 seconds; use the selected 1/2 tsp turmeric fallback instead when applicable.

05. Return lamb and juices, add stock and remaining 1/2 tsp salt, then cover and maintain a gentle low simmer for 75 minutes.

06. Add apricots and simmer, covered, for 25–35 minutes more, until the lamb yields easily to a fork.

07. Toast almonds separately over medium heat, stirring frequently, and remove them as soon as pale gold.

08. Prepare couscous according to its package directions while the braise finishes, then fluff the grains well with a fork.

09. Stir in honey, lemon zest, and 2 tbsp lemon juice; simmer uncovered for 5 minutes only if the sauce needs body.

10. Rest off heat for 10 minutes, spoon over couscous, and add toasted almonds and cilantro at the table.