Lamb Tagine with Apricots and Almonds

Name: Lamb Tagine with Apricots and Almonds
Prep time: 25 min
Cook time: 2 h 35 min
Total time: 3 h
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 3 lb (1360 g) boneless lamb shoulder, trimmed of thick fat, cut into 2-inch (5 cm) chunks; 2 tsp (10 g) kosher salt, divided: 1½ tsp for the lamb, ½ tsp for the stew; adjust at the end; 1 tsp (2 g) freshly ground black pepper; 3 tbsp (45 ml) olive oil; 2 large (about 1 lb) (450 g) large yellow onions, halved and thinly sliced; 4 cloves (12 g) garlic cloves, minced; 1 tbsp (6 g) fresh ginger, peeled and finely grated; 2 tbsp (32 g) tomato paste; 1 tsp (2½ g) ground cinnamon; 1 3-inch stick (4 g) cinnamon stick; 1 tsp (2 g) ground cumin; 1 tsp (2 g) ground ginger; ½ tsp (1 g) ground turmeric; 1 tsp (2½ g) sweet paprika; ¼ tsp (0.1 g) saffron threads, crumbled between your fingers (optional); 2 cups (480 ml) low-sodium chicken broth, or water; 1 cup (150 g) dried apricots, halved; 2 tbsp (42 g) honey; ½ cup (70 g) blanched whole or slivered almonds; 1 tbsp (15 ml) fresh lemon juice; ¼ cup (10 g) fresh cilantro, leaves and tender stems, roughly chopped

From the MyKitchenBank Kitchen

Tender lamb shoulder is slowly braised with sweet onions, warm spices, cinnamon and saffron, then finished with plump dried apricots, honey and toasted almonds. It is a fragrant, gently sweet Moroccan stew that needs very little hands-on effort and cooks in an ordinary Dutch oven.

Prep: 25 min
Cook: 2 hr 35 min
Wait: 10 min
Total: 3 hr 10 min
Makes: 6 servings (about 7 cups / 1.7 L stew)

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Ingredients

6 servings

For the lamb
3 lb (1360 g) boneless lamb shoulder, trimmed of thick fat, cut into 2-inch (5 cm) chunks
2 tsp (10 g) kosher salt, divided: 1½ tsp for the lamb, ½ tsp for the stew; adjust at the end
1 tsp (2 g) freshly ground black pepper
3 tbsp (45 ml) olive oil
For the sauce
2 large (about 1 lb) (450 g) large yellow onions, halved and thinly sliced
4 cloves (12 g) garlic cloves, minced
1 tbsp (6 g) fresh ginger, peeled and finely grated
2 tbsp (32 g) tomato paste
1 tsp (2.5 g) ground cinnamon
1 3-inch stick (4 g) cinnamon stick
1 tsp (2 g) ground cumin
1 tsp (2 g) ground ginger
½ tsp (1 g) ground turmeric
1 tsp (2.5 g) sweet paprika
¼ tsp (0.1 g) saffron threads, crumbled between your fingers (optional)
2 cups (480 ml) low-sodium chicken broth, or water
To finish
1 cup (150 g) dried apricots, halved
2 tbsp (42 g) honey
½ cup (70 g) blanched whole or slivered almonds
1 tbsp (15 ml) fresh lemon juice
¼ cup (10 g) fresh cilantro, leaves and tender stems, roughly chopped

Equipment (5)

6-quart (5.5 L) Dutch oven with a tight-fitting lid
Sharp chef's knife and cutting board
Small dry skillet (8-inch / 20 cm) for toasting almonds
Wooden spoon
Instant-read thermometer

Steps

Before you start

Read the timing: the lamb braises for about 2 hours in the oven, so start at least 3 hours before you want to eat.
Set an oven rack in the lower-middle position and preheat to 325°F (165°C) while you brown the lamb.
Trim thick, hard fat from the lamb but leave thin layers; they keep the meat succulent as it braises.
Pat the lamb very dry with paper towels so it browns instead of steaming.

1
Season the lambOven 325°F / 165°C
- Position a rack in the lower-middle of the oven and preheat to 325°F (165°C).
- Pat the lamb chunks very dry with paper towels.
- Toss in a large bowl with 1½ tsp of the salt and all the black pepper.
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Ready when: Every piece is evenly speckled with salt and pepper and surface moisture is gone.
Tip: Dry meat browns; wet meat steams and turns gray.
2
Brown the lamb
- Heat 2 tbsp of the olive oil in the Dutch oven over medium-high heat until shimmering.
- Add half the lamb in a single layer with space between pieces.
- Sear without moving for 3 to 4 minutes, then turn and brown the other sides, about 7 minutes total per batch.
- Transfer to a plate and repeat with the remaining lamb.
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Ready when: Lamb is deep golden-brown on most sides and releases easily from the pot.
Tip: Do not crowd the pot. Overcrowding drops the temperature and the lamb will not brown.
3
Soften the onions
- Reduce the heat to medium.
- Add the remaining 1 tbsp oil and the sliced onions plus ½ tsp salt.
- Cook, stirring often and scraping up the browned bits, for 8 to 10 minutes.
- Add the garlic and fresh ginger and cook 1 minute more.
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Ready when: Onions are soft, translucent and lightly golden at the edges; garlic smells fragrant.
Tip: If the browned bits start to scorch, add 2 tbsp of the broth and scrape.
4
Bloom the spices
- Stir in the tomato paste, ground cinnamon, cumin, ground ginger, turmeric, paprika and saffron if using.
- Cook, stirring constantly, for 1 to 2 minutes.
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Ready when: Spices smell toasty and the tomato paste darkens slightly to brick red.
Tip: Keep stirring; ground spices burn quickly and turn bitter.
5
Add liquid and lamb
- Pour in the broth and scrape the bottom of the pot.
- Return the lamb and any juices from the plate to the pot and tuck in the cinnamon stick.
- Bring to a gentle simmer over medium-high heat.
- The liquid will only come about two-thirds up the meat, which is correct.
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Ready when: Small bubbles break steadily at the edges of the pot.
6
Braise in the ovenOven 325°F / 165°C
- Cover with the lid and place in the 325°F (165°C) oven.
- Braise for 1 hour 30 minutes, without opening the lid.
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Ready when: A chunk of lamb is nearly tender when pierced with a fork but still holds its shape.
Tip: Use this time to toast the almonds and chop the cilantro.
7
Toast the almonds
- Toast the almonds in a dry skillet over medium-low heat, shaking the pan often, for 4 to 5 minutes.
- Tip onto a plate to stop them cooking.
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Ready when: Almonds are light golden and smell nutty.
Tip: Almonds go from golden to burnt in seconds; do not walk away.
8
Add apricots and honeyOven 325°F / 165°C
- Carefully remove the pot from the oven and stir in the apricots and honey.
- Cover, return to the oven and cook 30 minutes more with the lid slightly ajar so the sauce thickens.
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Ready when: Lamb is fork-tender (internal temperature 195 to 205°F / 90 to 96°C) and the sauce coats the back of a spoon.
Tip: The handle and lid are very hot; use thick oven mitts.
9
Finish and rest
- Remove the cinnamon stick.
- Stir in the lemon juice and taste; add salt or a little more honey if needed.
- If the sauce is thin, simmer uncovered on the stovetop over medium heat for 5 minutes.
- Let the tagine rest, covered, for 10 minutes.
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Ready when: Sauce is glossy, balanced between sweet and tangy, and clings to the lamb.
Tip: Lemon brightens the sweetness, so add it last and taste.
10
Garnish and serve
- Spoon the tagine into a wide serving dish and scatter with the toasted almonds and chopped cilantro.
- Serve hot with couscous, rice or warm flatbread.
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Tip: Add the almonds just before serving to keep them crisp.

Good to know

Tips

Brown the lamb in batches; deep color is a major source of flavor in the finished sauce.
Keep the lid on during the first 90 minutes so the lamb stays moist and the liquid does not evaporate.
If the sauce is too sweet, add an extra teaspoon of lemon juice; if too sharp, add a teaspoon of honey.
Cut the lamb into large 2-inch pieces because they shrink as they cook.

Make ahead

Make the tagine through step 9 up to 2 days ahead and refrigerate; the flavor improves overnight. Toast the almonds and chop the cilantro fresh on the day of serving.

Storage & reheating

Room temperature: up to 2 hours. Fridge: airtight container up to 4 days. Freezer: up to 3 months (without almonds); thaw overnight in the fridge. Reheat gently in a covered pot over low heat with a splash of water or broth until steaming hot (165°F / 74°C).

Substitutions

boneless lamb shoulder → bone-in lamb shanks or bone-in chicken thighs. Shanks need about the same time; chicken thighs need only 45 minutes of braising before adding apricots.
dried apricots → pitted prunes or dried figs. Use the same weight; prunes give a deeper, richer sweetness.
blanched whole or slivered almonds → pistachios or toasted pine nuts. Toast lightly and add at serving.
saffron threads → an extra ¼ tsp ground turmeric. Color will be similar, but the floral flavor will be missing.