One-Pot Sourdough Moroccan Spiced Lamb and Apricot Tagine

Name: One-Pot Sourdough Moroccan Spiced Lamb and Apricot Tagine
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 2½ lb (1130 g) lamb shoulder, cut into 1½-inch (4 cm) cubes, patted dry with paper towels; 3 tbsp (45 ml) olive oil; 1 whole (200 g) yellow onion, large, cut into ½-inch (1.3 cm) pieces; 5 cloves (25 g) garlic cloves, minced; 1 tbsp (12 g) fresh ginger, peeled, minced; 2 tsp (5 g) ras el hanout spice blend; ½ tsp (1.2 g) ground cinnamon; 1 tsp (2 g) ground cumin; 1½ tsp (9 g) kosher salt; ½ tsp (1 g) freshly ground black pepper; 2 cups (480 ml) beef or lamb broth; 1 cup (150 g) dried apricots, halved, halved; 2 tbsp (30 g) tomato paste; 1 tbsp (21 g) honey; 1 tsp (1 g) dried cilantro (optional); 12 oz (340 g) sourdough bread, day-old or fresh, sliced ½-inch (1.3 cm) thick

From the MyKitchenBank Kitchen

A warming Moroccan tagine braise with tender lamb, dried apricots, and warm spices, cooked in one pot and served with thick slices of sourdough bread for soaking up the rich sauce. The ras el hanout and warm aromatics infuse the braising liquid while the lamb becomes melt-in-your-mouth tender over gentle heat.

Prep: 20 min
Cook: 1 hr 30 min
Wait: 30 min
Total: 2 hr 20 min
Makes: 4 servings with bread

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Ingredients

4 servings

2½ lb (1130 g) lamb shoulder, cut into 1½-inch (4 cm) cubes, patted dry with paper towels
3 tbsp (45 ml) olive oil
1 whole (200 g) yellow onion, large, cut into ½-inch (1.3 cm) pieces
5 cloves (25 g) garlic cloves, minced
1 tbsp (12 g) fresh ginger, peeled, minced
2 tsp (5 g) ras el hanout spice blend
½ tsp (1.2 g) ground cinnamon
1 tsp (2 g) ground cumin
1½ tsp (9 g) kosher salt
½ tsp (1 g) freshly ground black pepper
2 cups (480 ml) beef or lamb broth
1 cup (150 g) dried apricots, halved, halved
2 tbsp (30 g) tomato paste
1 tbsp (21 g) honey
1 tsp (1 g) dried cilantro (optional)
12 oz (340 g) sourdough bread, day-old or fresh, sliced ½-inch (1.3 cm) thick

Equipment (5)

5-quart (4.7 L) heavy-bottomed pot or Dutch oven with lid
Cutting board
Sharp knife
Measuring spoons
Wooden spoon

Steps

Before you start

Pat the lamb dry so it browns properly
Have all spices measured out ahead of time
Use a heavy 5-quart pot with a fitted lid for even cooking
Slice or tear the sourdough bread just before serving

1
Brown the lamb
- Heat the 5-quart pot over medium-high heat.
- Add 1½ tbsp (22 ml) of the olive oil.
- Once shimmering, add half the lamb cubes in a single layer without crowding.
- Sear for 3–4 minutes per side until deep golden brown.
- Transfer to a plate, then repeat with the remaining 1½ tbsp (22 ml) oil and remaining lamb.
- The meat should be browned but not cooked through—this takes about 8–10 minutes total.
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Ready when: Lamb cubes are deep golden brown on all sides
Tip: Don't crowd the pot; work in batches so the lamb browns rather than steams. Pat it dry beforehand.
2
Build the aromatics
- In the same pot, add the diced onion and cook over medium heat, stirring occasionally, for 3–4 minutes until softened and beginning to turn golden.
- Add the minced garlic and ginger, stirring constantly for 1 minute until fragrant.
- The garlic should release its aroma but not brown.
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Ready when: Onion is soft and translucent; garlic and ginger are fragrant
Tip: Keep the heat at medium so the garlic does not scorch, which would make the tagine bitter.
3
Bloom the spices
- Add the ras el hanout, ground cinnamon, ground cumin, salt, and black pepper.
- Stir constantly for 30–45 seconds, coating all the aromatics.
- The spices will release their oils and become very fragrant.
- Add the tomato paste and stir for another 30 seconds, coating everything together.
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Ready when: Spices are fragrant and the mixture has darkened slightly
Tip: Blooming the spices in fat activates their flavor compounds; this step is essential for depth.
4
Deglaze the pot
- Pour in the 2 cups (480 ml) of beef or lamb broth, scraping up any brown bits from the bottom of the pot with a wooden spoon.
- Stir until the pot is fully deglazed and the liquid is even in color.
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Ready when: Broth has loosened all browned bits from the pot bottom
Tip: Deglazing captures all the flavorful browned meat and spice residue; don't skip this.
5
Return lamb and add apricots
- Return the browned lamb (and any accumulated juices) to the pot.
- Add the halved dried apricots and the honey.
- Stir well to combine.
- Bring to a gentle simmer over medium heat, then reduce heat to medium-low.
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Ready when: Liquid reaches a gentle simmer with occasional bubbles at the surface
Tip: The honey sweetens the sauce and balances the warm spices; don't add it before simmering or it may burn.
6
Braise coveredOven 180°F / 80°C
- Cover the pot with a fitted lid and reduce heat to medium-low (around 180°F/82°C ambient).
- Braise for 60–75 minutes, stirring gently once or twice halfway through.
- The lamb is done when it is fork-tender and shreds easily when tested.
- The liquid should reduce slightly to 1½ to 1¾ cups (360–420 ml), becoming more concentrated and glossy.
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Ready when: Lamb is very tender and shreds with a fork; sauce is glossy and reduced
Tip: Do not boil vigorously; a gentle simmer keeps the meat tender and the sauce silky. Keep the lid on.
7
Finish and rest
- Remove the pot from heat.
- If using the optional dried cilantro, stir it in now.
- Taste and adjust salt and pepper as needed.
- Cover and let the tagine rest, off the heat, for 10–15 minutes.
- This allows the flavors to fully settle and any oil to emulsify into the sauce.
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Ready when: Sauce is glossy and aromatic; lamb remains tender
Tip: Resting off the heat helps the sauce become more velvety and less oily-looking.
8
Toast the sourdough
- While the tagine rests, warm a large skillet or griddle over medium heat.
- Brush both sides of the sourdough slices lightly with any remaining oil (or a little extra).
- Toast for 1–2 minutes per side until golden and crispy on the outside but still tender inside.
- Serve warm alongside the tagine.
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Ready when: Bread is golden brown and crispy at the edges but still soft inside
Tip: Toasting the sourdough adds texture and prevents it from becoming soggy when dipped into the braising liquid.
9
Serve
- Ladle the tagine into bowls or onto shallow plates, ensuring each serving has plenty of lamb, apricots, and sauce.
- Arrange the warm toasted sourdough slices alongside.
- Guests can tear or dip the bread into the rich sauce.
- Serves 4 generously.
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Tip: Serve immediately while the bread is still warm and the tagine is steaming; the contrast is delicious.

Good to know

Tips

Ras el hanout varies by brand and source; start with 2 tsp and taste after the braise, adding more if you want deeper spice.
Use day-old sourdough if possible—it has a firmer crumb and toasts better than very fresh bread.
For extra richness, stir in 2–3 tbsp of Greek yogurt or a squeeze of lemon juice just before serving to brighten the sauce.
This tagine is even better the next day, as the flavors continue to deepen and meld together. Make it ahead if time allows.

Make ahead

You can braise the lamb tagine up to 2 days ahead. Cool it completely, then refrigerate in an airtight container. Reheat gently in the pot over medium-low heat, stirring occasionally, until warmed through (about 15–20 minutes). Toast the sourdough fresh just before serving.

Storage & reheating

Store the tagine in an airtight container in the refrigerator for up to 3 days. The flavors actually improve overnight. To freeze, cool completely and freeze in an airtight container or freezer bags for up to 1 month. Thaw overnight in the refrigerator and reheat gently on the stovetop over medium-low heat. The sourdough bread is best toasted fresh, but leftover bread can be stored in an airtight bag at room temperature for 1 day or frozen for up to 2 weeks.

Substitutions

ras el hanout spice blend → 1 tsp ground coriander, ½ tsp turmeric, ¼ tsp ground ginger (replace the fresh ginger with just minced ginger or omit), and a pinch each of ground cloves and cayenne pepper. Mix these together as a homemade spice blend if ras el hanout is unavailable. It will be slightly earthier.
dried apricots, halved → Dried dates, raisins, or prunes, halved or whole. Dates will add more honey-like sweetness; raisins are lighter and more tart. Adjust the honey to taste.
lamb shoulder, cut into 1½-inch (4 cm) cubes → Beef chuck or pork shoulder, cut into 1½-inch cubes. Beef will cook in the same time and is equally tender. Pork may cook slightly faster. Both work beautifully in this braise.
sourdough bread, day-old or fresh → Crusty white bread, ciabatta, or naan bread. Any sturdy bread that can be toasted and dipped works well. Naan is particularly good for soaking up sauce.