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Moroccan Tagine with Lamb and Apricots

Moroccan tagine is a beautiful combination of sweet and savory aromatics, spices, vegetables, and meats. This is a more traditional version using the tagine vessel, lamb, and apricots.

Lamb Tagine

Moroccan Tagine with Lamb and Apricots

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Prep Time 20 mins
Cook Time 2 hrs
Total Time 2 hrs 20 mins
Course Entree
Cuisine Moroccan
Servings 8 servings


  • Tagine



  • 2 tbsp olive oil
  • 3 cloves garlic  minced
  • 3 tsp Kosher salt
  • 1/2 tsp cracked pepper
  • 1-1/2 tsp cinnamon
  • 2 tsp ground coriander
  • 2 tsp paprika
  • 1 tsp ground ginger


  • 3 lbs lamb shoulder cubed into 1" pieces
  • 1 large onion sliced
  • 1 cup vegetable broth
  • 10 saffron threads
  • 2 tbsp tomato paste
  • 2 tsp cornstarch
  • 4 cardamom pods
  • 2 tbsp parsley chopped
  • 10 dried apricot slices cut in half
  • 3 tbsp pistachios shelled
  • 2 large baking potatoes sliced thin



  • In a small bowl mix together all the spices.
  • Place the cut up lamb in a glass dish, and drizzle with the olive oil. Mix in thoroughly with your hands.
  • Evenly sprinkle with the spice mixture, and again, mix thoroughly with your hands.
  • Place in the refrigerator for 3 hours.


  • Place the onions on the bottom of the tagine dish, and sprinkle with salt. Sweat them down for about 20 minutes on medium.
  • Slowly, add the meat, and break up any pieces that are stuck together.
  • Cook for about 20 minutes, uncovered, and stirring often.
  • In a bowl, whisk together the broth, tomato paste, and cornstarch, and add to the meat. Add the saffron to the tagine. Stir to combine.
  • Wrap the cardamom pods in a piece of cheesecloth and tie with a piece of twine. Add to the meat and broth mixture.
  • Stir in the apricots and pistachios.
  • Cover, and cook for 1 hour on low.  Feel free to ladle out and excess liquid, keep it warm and save for later when serving.
  •  Line with the potatoes forming concentric circles over the simmering lamb.
  • Cover again, and cook for an additional 30 minutes, or until the potatoes are soft.  Sprinkle the parsley on top.
Keyword Dutch oven, Lamb Tagine, Moroccan, Slow cooker, Tagine, Tajine
Tried this recipe?Let us know how it was!

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