• Prep Time: 10 mins
  • Cooking Time: 3 hrs 25 mins
  • Serves: 4

Apricot Lamb Tagine

  • Recipe Submitted by on

 Ingredients List

  • 2 teaspoons paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1 pinch saffron
  • 1 teaspoon lemon (zest)
  • 1 tablespoon oil
  • 1 pound lamb (cut into bite sized pieces)
  • 1 tablespoon oil
  • 1 onion (chopped)
  • 1 tablespoon garlic (grated)
  • 1 tablespoon ginger (grated)
  • 2 tablespoons tomato paste (I used chopped sun dried tomatoes)
  • 1-2 cups beef stock
  • 3/4 cup dried apricots
  • 1/2 cup raisins
  • 1 tablespoon honey
  • 2 tablespoons harissa
  • 1/4 cup pistachios (chopped, optional)
  • 1/4 cup cilantro (chopped, optional)
  • 1/4 cup parsley (chopped, optional)
  • 1 cup Greek style yogurt (optional)


Mix the paprika, turmeric, cumin, coriander, cinnamon, cardamom, salt, cayenne pepper, saffron, lemon zest and oil in a ziplock bag along with the lamb, mix well and marinate the fridge for a few hours to overnight.
Heat the oil in a large pan over medium-hight heat add the lamb, brown well on all sides and set aside.
Add the onion and saute until tender, about 5 minutes.
Add the garlic and ginger and saute for about a minute.
Add the lamb and tomato paste and beef stock, bring to a boil, reduce the meat and simmer covered until the lamb is fall apart tender, about 2-3 hours.
Add the apricots, raisins and more beef stock to cover.
Bring to a boil, reduce the heat and simmer for about 20 minutes.
Add the honey and harissa.
Serve on couscous and garnished with pistachios, cilantro, parsley and Greek yogurt.

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