Lamb and Apricot Tagine
A North African slow-cooker tagine with tender braised lamb shoulder, sweet dried apricots, warm spices, and toasted almonds - deeply savory and gently sweet for a rich weeknight feast.
Ingredients
- 3 lbs boneless lamb shoulder, 2-inch cubes
- 2 tbsp olive oil
- 2 yellow onion, diced
- 4 garlic cloves, minced
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground ginger
- 1 tsp ras el hanout (or extra cumin and coriander)
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 1 cup dried apricots, halved
- 1 can canned diced tomatoes
- 2 cups low-sodium chicken broth
- 2 tbsp honey
- 1/4 cup sliced almonds, toasted
- 1/4 cup fresh cilantro, roughly chopped
Instructions
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1
Season 3 lbs 2-inch cubes boneless lamb shoulder generously with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Working in batches, sear the lamb cubes on all sides until deep brown, about 4 to 5 minutes per batch. Transfer to the slow cooker.
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2
In the same skillet, cook 2 diced yellow onion over medium heat for 4 minutes until softened. Add 4 minced garlic cloves, 1 tsp ground cinnamon, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground ginger, and 1 tsp ras el hanout (or extra cumin and coriander). Stir and cook for 1 minute until fragrant. Scrape into the slow cooker.
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3
Add 1 cup halved dried apricots, 1 can canned diced tomatoes, 2 cups low-sodium chicken broth, and 2 tbsp honey to the slow cooker. Stir to combine.
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4
Cover and cook on low for 8 hours or high for 4 to 5 hours until the lamb is very tender and falling apart. An internal temperature of at least 145°F (63°C) ensures food safety, though braised lamb will typically reach 190°F (88°C) for best texture.
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5
Taste and adjust seasoning with kosher salt and black pepper. Serve over couscous or rice, topped with 1/4 cup toasted sliced almonds and 1/4 cup roughly chopped fresh cilantro.