Q : What cut of lamb is best for tagine?

A : Lamb shoulder is ideal because it becomes tender during slow cooking. You can also use lamb shanks or neck for a more rustic dish.

Q : Can I make lamb tagine ahead of time?

A : Yes! Like many stews, the flavors develop overnight. Cook fully, cool, and refrigerate. Reheat before serving.

Q : Can I make this lamb tagine in a slow cooker?

A : Yes, you can adapt this recipe for the slow cooker. Brown the lamb and sauté the aromatics first on the stovetop, then transfer everything to the slow cooker. Cook on low for 7–8 hours or on high for 4–5 hours, adding the dried fruit and chickpeas in the last hour so they hold their texture. Please note these are general guidelines only — we haven’t personally tested this method.

Q : Can I make this lamb tagine in an Instant Pot or pressure cooker?

A : You can adapt this recipe for the Instant Pot. Use the sauté function to brown the lamb and cook the aromatics, then add the stock and spices. Pressure cook on high for 35 minutes with a natural release, stirring in the dried fruit and chickpeas at the end. Please note these are general guidelines only — we haven’t personally tested this method.

Moroccan Lamb Tagine with Apricots Recipe

Name: Moroccan Lamb Tagine with Apricots
Prep time: 20 min
Cook time: PT-496133H14M18S
Total time: PT-496133H14M18S
Cuisine: Moroccan
Ingredients: 1.5 kg / 3.3 lb boneless lamb shoulder, trimmed of excess fat and cut into 3 cm / 1¼ inch cubes; Salt and freshly ground black pepper; 2 - 3 tbsp extra virgin olive oil; 2 - 3 medium onions, thinly sliced; 4 garlic cloves, finely minced; 5 cm / 2 inch piece fresh ginger, finely grated; 4 tbsp homemade tagine spice (or store-bought Moroccan spice mix like ras el hanout); 1 - 2 cinnamon sticks; 2 tsp tomato paste; 2½ cups / 625 ml chicken stock or low-sodium chicken broth; 1–2 cups / 250–500 ml water; 1 large or 2 small preserved lemons, rinsed, pulp removed, roughly chopped; 200 g / 7 oz dried apricots; 100 g / 3.5 oz dried pitted dates, cut in half; 400 g / 14 oz canned chickpeas, drained and rinsed; To garnish:; Fresh flat-leaf parsley, roughly chopped; Slivered almonds, lightly toasted

Description

This Moroccan lamb tagine recipe is slow-cooked with warm spices, dried apricots, preserved lemon, and chickpeas for a fragrant dish that’s perfect for sharing. Tender lamb shoulder gently braises in a Dutch oven or tagine pot, filling your kitchen with incredible aromas and creating a dish that tastes even better the next day.

Ingredients

1.5 kg / 3.3 lb boneless lamb shoulder, trimmed of excess fat and cut into 3 cm / 1 1/4 inch cubes

Salt and freshly ground black pepper

2 - 3 tbsp extra virgin olive oil

2 - 3 medium onions, thinly sliced

4 garlic cloves, finely minced

5 cm / 2 inch piece fresh ginger, finely grated

4 tbsp homemade tagine spice (or store-bought Moroccan spice mix like ras el hanout)

1 - 2 cinnamon sticks

2 tsp tomato paste

2 1/2 cups / 625 ml chicken stock or low-sodium chicken broth

1-2 cups / 250-500 ml water

1 large or 2 small preserved lemons, rinsed, pulp removed, roughly chopped

200 g / 7 oz dried apricots

100 g / 3.5 oz dried pitted dates, cut in half

400 g / 14 oz canned chickpeas, drained and rinsed

To garnish:

Fresh flat-leaf parsley, roughly chopped

Slivered almonds, lightly toasted

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Instructions

1. Preheat the oven

Preheat your oven to 180°C / 350°F (fan 160°C / 320°F).

2. Brown the lamb

Pat the lamb dry with paper towels and season with salt and pepper.
Heat 1½ tablespoons olive oil in a large Dutch oven over medium-high heat.
Brown the lamb in batches for 3–5 minutes per batch or until nicely seared on all sides. Add more oil if needed.
Transfer browned lamb to a bowl or plate and set aside. The meat does not need to be cooked through at this point.

3. Sauté the aromatics

Reduce heat to medium-low. Add the remaining olive oil to the same pot.
Add the sliced onions and cook for 8–10 minutes, stirring occasionally, until soft and translucent.
Stir in the garlic and ginger; cook for 1 minute.
Add the tagine spice, cinnamon sticks, and tomato paste. Stir and cook for another 30 - 60 seconds to bloom the spices.

4. Make the sauce

Pour in the chicken stock and 1 cup (250 ml) water. Stir well.
Return the lamb to the pot along with any juices. Stir to coat in the sauce.
Bring to a gentle simmer and cover with a tight-fitting lid.

5. Slow cook in the oven – Part 1

Transfer the covered pot to the preheated oven and bake for 1 hour.

6. Slow cook in the oven – Part 2

Carefully remove the pot from the oven.
Stir in the chopped preserved lemons, apricots, dates, and chickpeas.
If the mixture looks too thick, add an extra ½–1 cup (125–250 ml) of water.
Return the covered pot to the oven and cook for another 30 minutes, or until the lamb is very tender.

7. Garnish

Remove from the oven and let rest for 5 minutes.
Sprinkle with fresh parsley and toasted slivered almonds just before serving.

8. Serve

Serve hot with toasted Moroccan couscous or warm flatbread.

💡 Tip: This lamb tagine gets even better the next day—perfect for meal prep or make-ahead entertaining.

Notes

Storage Instructions

Fridge: Store leftovers in an airtight container for 3–4 days.

Freezer Friendly: Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.

Reheat: Warm gently on the stovetop or in the oven with a splash of stock or water, or use the microwave in short intervals until heated through.

Prep Time: 20 mins
Cook Time: 1 hr 30 mins
Category: Dinner Recipe
Method: Braising
Cuisine: Moroccan

Nutrition

Serving Size: 1 serving
Calories: 460
Sugar: 23.4 g
Sodium: 364.1 mg
Fat: 15.5 g
Carbohydrates: 38.6 g
Protein: 43.9 g
Cholesterol: 122.1 mg