Moroccan Lamb Tagine With Apricots (2024)

This fruity Moroccan Lamb Tagine is easy to make in your Instant Pot, slow cooker or stovetop. I guarantee will fall in love with the tender slow-cooked lamb in its gently spiced aromatic sauce.

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I have been making versions of this aromatic lamb tagine for many years and it has remained a firm comfort food favourite.

This slow cooked Morrocan stew combines warming spices like cumin, turmeric and paprika with perfectly tender diced lamb and a little sweetness from dried apricots.

Take a look at my recipe video and step by step instructions on how to make the BEST Moroccan Lamb Tagine.

What is a tagine?

A tagine (ortajine) is a clay cooking pot that lends dishes cooked in it its name. A tagine has a circular base and a dome-shaped cover that sits over the base.

Tagine dishes are slow-cooked stews made with meat, fish or vegetables, usually combining savoury and sweet elements, often with dried fruit and nuts.

You can cook tagines in a dutch oven, a slow cooker or the Instant Pot with equally good results, the only difference is the length of cooking time and amount of liquid needed.

Crock Pots and pressure cookers require less liquid as they don’t allow for any evaporation. If you are cooking on the stove you will need more stock, adding extra if the pot is getting too dry.

What’s the best cut of lamb for tagine?

Lamb is the perfect meat for a tagine as it has a natural sweetness that pairs well with the spices in the dish.

I used diced lamb shoulder – you want a cut with a little bit of fat which will become wonderfully tender during cooking. You can also use lamb neck, or even diced leg steaks which are leaner for a lighter stew.

Tagine Ingredients

Apart from the lamb, this recipe uses mostly cupboard staples like tinned chickpeas and chopped tomatoes plus onions, garlic and vegetable stock.

These everyday ingredients are totally transformed thanks to the medley of wonderfully warming spices – cumin, turmeric, cinnamon and paprika – that make Moroccan tagines so delicious.

Dried fruit add a touch of sweetness and tie everything together – I have used apricots, but dates, prunes or raisins all work well. Top with chopped nuts like pistachios or almonds for a textural contrast and added flavour.

How to make lamb tagine

Take a look at thisstep by step tutorial– plas note you will find the full recipe, including ingredients in the recipe cardat the end of this post.

Step 1. Heat light olive oil in your pressure cooker and brown the lamb for a few minutes, in batches if necessary. Set aside.If you are short of time you can skip browning the lamb and instead add it in with remaining ingredients on Step 3.

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Step 2. If there’s any browned bits at the bottom of the pot, deglaze with a splash of stock or water. Add the chopped onion and cook for five minutes, stirring, until softened.

Step 3. Add the garlic, ginger and spices and stir to release the wonderful aromas.

Step 4. Return the lamb to the pot and stir to combine.Add the lemon juice, tomato paste, apricots and honey. Stir to combine.

Step 5. Add the chopped tin tomatoes, chickpeas and hot stock.

Step 6. Cover, set vent to sealing and cook for 20 minutes at high pressure. Allow for 10 minutes natural pressure release then manually release the remaining steam.

Step 7. Discard the cinnamon stick. Taste and season if necessary. Garnish with the coriander and chopped pistachios and serve.

Cooking Tagine on the stove or Slow Cooker

The method is very similar to the step by step breakdown above – simply use a large lidded casserole dish and adjust the liquid levels.

You will need more stock to make this recipe on the stove – two cups (500ml) instead of one. Cook gently over very low heat, stirring occasionally, and add more stock or water if needed.

To cook in a slow cooker, follow the stovetop method but make sure to check the notes on how much stock to add.

Avoid opening the slow cooker – every time you take a peek the heat drops, adding to your cooking time!

What to serve with lamb tagine

Couscous or giant couscous are perfect for serving with this stew, absorbing the rich sauce. You can also serve over cauliflower rice for a lower carb option.

Basmati rice or mashed potatoes are also suitable – though not as traditional – sides. Top with a little natural or Greek yoghurt and serve with flatbreads to mop up the delicious sauce.

Storing and Freezing Instructions

This stew keeps well in the fridge for a couple of days, with the spices intensifying the longer you store it. You can also freeze it, before you add any garnishes such as herbs and nuts.

Remove the cinnamon stick and cool completely. Freeze, in portions, for up to three months. Defrost in the fridge overnight and heat until piping hot before serving.

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