Made by Sous Chef in the Sously app
Moroccan Lamb Tagine with Apricots and Almonds
Slow-braised lamb shoulder with sweet apricots, warm ras el hanout, and a finish of toasted almonds. The kind of stew that smells better the longer it cooks.
Ingredients
- 2.5 lb boneless lamb shoulder, trimmed and cut into 1.5-inch chunks
- 2 tbsp olive oil
- 2 large onion, sliced thin
- 6 clove garlic, minced
- 2 tbsp grated fresh ginger
- 2 tbsp ras el hanout
- 1 tsp ground cinnamon
- 1 pinch saffron threads
- 3 cup chicken or beef broth
- 1 can (14 oz) crushed tomato
- 1 cup dried apricots, halved
- 1 can (15 oz) chickpeas, drained
- 0.5 cup whole almonds, toasted
- 0.5 cup chopped parsley
- 1 lemon, halved
- 2 cup couscous, cooked, for serving
How to cook
- 1
Pat the lamb dry and season generously with salt. Heat the olive oil in a heavy Dutch oven over medium-high. Brown the lamb in 3 batches, 4 minutes per batch — do not crowd. Transfer to a plate.
- 2
Reduce heat to medium. Add the onions to the same pot with a pinch of salt and cook 10 minutes until softened and starting to caramelize.
- 3
Add garlic, ginger, ras el hanout, cinnamon, and saffron. Stir 90 seconds until fragrant.
- 4
Pour in the broth and tomatoes, scraping up the fond. Return the lamb and any juices.
- 5
Bring to a simmer, cover, and reduce heat to low. Cook 90 minutes until the lamb is fork-tender.
- 6
Add the apricots and chickpeas. Simmer uncovered 20 more minutes to thicken.
- 7
Taste — salt, a squeeze of lemon. Off the heat.
- 8
Spoon over couscous. Top with toasted almonds and parsley.
Chef's note. Use a real chunk of lamb shoulder, not pre-cut stew meat — the connective tissue is what makes the sauce silky.
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