Lamb Tagine with Apricots and Couscous
Quinoa & CouscousMoroccanMedium

Lamb Tagine with Apricots and Couscous

From the MyKitchenBank Kitchen

Cubes of lamb shoulder braise slowly in a fragrant ras el hanout and tomato sauce until fork-tender, then finish with sweet dried apricots, chickpeas and toasted almonds. Served over buttery fluffy couscous, it's a cozy, make-ahead-friendly Moroccan-style dinner made in a regular Dutch oven.

Prep
30 min
Cook
2 hr 30 min
Wait
15 min
Total
3 hr 15 min
Makes
6 generous servings (about 8 cups tagine plus 4½ cups couscous)
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Steps

Before you start
  • Position an oven rack in the lower third and preheat to 325°F (165°C) when you start browning the lamb.
  • Pat the lamb very dry with paper towels. Dry meat browns; wet meat steams and turns gray.
  • Plan on about 3¼ hours start to finish. The oven does most of the work, but the lamb needs the full 2 hours to turn tender.
  • Use fine (instant) couscous, not pearl/Israeli couscous. The water ratio below is for fine couscous.

  1. Season the lambOven 325°F / 165°C

    • Preheat the oven to 325°F (165°C) with a rack in the lower third.
    • Spread the lamb cubes on a tray and sprinkle all over with the 2 tsp kosher salt and the black pepper.
    • Toss so every cube is evenly coated.
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    Ready when: Lamb is dry on the surface and evenly speckled with seasoning.

    Tip: Dry meat is the key to good browning, so blot again with paper towels if you see any moisture.

  2. Toast the almonds

    • Warm a small dry skillet over medium-low heat.
    • Add the sliced almonds and stir often for 3 to 4 minutes.
    • Tip them onto a plate right away so they stop cooking.
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    Ready when: Almonds are light golden and smell nutty.

    Tip: Sliced almonds go from golden to burnt in seconds, so don't walk away.

  3. Brown the lamb

    • Heat the olive oil in the Dutch oven over medium-high heat until it shimmers.
    • Add half the lamb in a single layer with space between pieces.
    • Sear without moving for 3 minutes, then turn and brown the other sides for 3 to 4 minutes more.
    • Move to a bowl and repeat with the remaining lamb.
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    Ready when: Lamb is deep brown on most sides; it does not need to be cooked through.

    Tip: Crowding the pot makes the meat steam. Brown in two batches. Lower the heat if the browned bits on the bottom start to blacken.

  4. Soften the onions

    • Reduce the heat to medium.
    • Add the sliced onions to the pot with the browned bits and stir, scraping the bottom with a wooden spoon.
    • Cook for 7 to 8 minutes.
    • Add the garlic and ginger and stir for 1 minute.
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    Ready when: Onions are soft, translucent and starting to turn golden; the pot bottom is mostly clean of browned bits.

    Tip: If the pot looks dry, add 2 tbsp of the stock to help lift the browned bits.

  5. Bloom spices and tomato

    • Add the ras el hanout, turmeric, cinnamon stick and tomato paste.
    • Stir constantly for 1 to 2 minutes.
    • Add the crushed tomatoes, stock and honey and stir.
    • Return the lamb and any juices from the bowl to the pot.
    • Bring to a simmer.
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    Ready when: Spices smell fragrant and the tomato paste darkens to brick red; liquid bubbles gently around the lamb.

    Tip: The liquid should come about three-quarters of the way up the meat. Add a splash of water if it looks low.

  6. Braise until tenderOven 325°F / 165°C

    • Cover the pot and transfer to the oven at 325°F (165°C).
    • Braise for 90 minutes without opening it, so the steam stays in and the meat cooks gently.
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    Ready when: A lamb cube is starting to yield when poked with a fork but is not yet falling apart.

    Tip: Make sure the lid fits tightly. If it doesn't, cover with foil first and then the lid.

  7. Add apricots and chickpeasOven 325°F / 165°C

    • Carefully remove the pot (use oven mitts) and stir in the apricots and chickpeas, pushing them down into the sauce.
    • Return to the oven uncovered for 30 minutes to thicken the sauce and plump the apricots.
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    Ready when: Lamb is fork-tender and shreds easily (about 195°F/90°C inside); sauce coats the back of a spoon.

    Tip: If the lamb still feels firm, cover again and give it 20 more minutes.

  8. Make the couscous

    • About 10 minutes before the tagine is done, put the couscous and ½ tsp salt in a heatproof bowl.
    • Pour in the boiling water, stir once, then cover tightly with a plate and let it stand for 5 minutes.
    • Dot with the butter and fluff with a fork, breaking up any clumps.
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    Ready when: All the water is absorbed and the grains are tender and separate.

    Tip: Use a fork, not a spoon, to fluff. Stirring vigorously makes couscous gummy.

  9. Finish and rest

    • Remove the cinnamon stick.
    • Stir in the lemon juice, then taste and add a pinch of salt or more honey if needed.
    • Let the tagine rest, off the heat, for 10 minutes so the sauce thickens slightly and flavors settle.
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    Ready when: Sauce tastes balanced: savory, gently sweet and bright.

    Tip: Skim any pooled oil from the surface with a spoon if you like a lighter sauce.

  10. Serve

    • Spoon the couscous onto a wide platter or into shallow bowls.
    • Top with the lamb, apricots and plenty of sauce.
    • Scatter the toasted almonds and cilantro over the top and serve hot.
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    Tip: Add the almonds and cilantro at the last second so they stay crunchy and bright.

Good to know

Tips
  • Don't skip browning the lamb; it adds deep savory flavor that the braise can't create on its own.
  • Choose lamb shoulder over leaner cuts like leg. Its fat and connective tissue turn the meat silky and keep it moist.
  • Adding the apricots late keeps them plump and intact instead of dissolving into the sauce.
  • If the sauce is too thin at the end, simmer uncovered on the stovetop over medium heat for 5 to 10 minutes.
Make ahead

"The tagine tastes even better made 1 to 2 days ahead. Cook through step 7, cool, and refrigerate in the pot or a container. Reheat gently, covered, on the stove over low heat or in a 300°F (150°C) oven for 25 to 30 minutes, then finish with lemon. Make the couscous, toast the almonds and chop the cilantro fresh before serving."

Storage & reheating

"Cool within 2 hours. Refrigerate tagine and couscous separately in airtight containers for up to 4 days. Freeze the tagine (without couscous) for up to 3 months and thaw overnight in the fridge. Reheat the tagine over low heat, covered, with a splash of water or stock until steaming hot (165°F/74°C). Reheat couscous in a covered bowl in the microwave with 1 tbsp water, then fluff. Do not store at room temperature longer than 2 hours."

Substitutions
  • ras el hanout → 1 tsp ground cumin, 1 tsp ground coriander, ½ tsp ground cinnamon and ¼ tsp cayenne. Approximates the warm, sweet-spicy blend; the flavor will be slightly simpler.
  • boneless lamb shoulder → bone-in chicken thighs (3 lb / 1.4 kg). Reduce the covered braise to 30 minutes, then add apricots and cook uncovered 20 minutes, until chicken reaches 175°F (80°C).
  • dried apricots → pitted prunes or dates. Prunes give a deeper, jammier sweetness; reduce honey by half if using dates.
  • fine couscous → cooked rice or quinoa. Cook according to package directions, about 6 cups cooked for 6 servings. Not gluten-free if using couscous.
braisecouscousdairy-optionaldutch ovenlambmake-aheadmoroccantagine

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