A rich, slow-braised Moroccan lamb tagine perfumed with ras el hanout, saffron and cinnamon, sweetened with dried apricots and topped with toasted almonds. This iconic North African dish is as spectacular to serve as it is to eat.
20m
Prep
100m
Cook
120m
Total
6
Servings
560
Cal/Serving
Medium
★★★★★4.8 · 124 reviews
🛒 Ingredients
Serves 6
1.2kg lamb shoulder, cut into large chunks
2 tbsp olive oil
2 large onions, grated
4 cloves garlic, minced
2 tsp ras el hanout
1 tsp ground cinnamon
1 tsp ground cumin
1/2 tsp saffron threads, soaked in 3 tbsp warm water
1 tsp ground ginger
2 tbsp honey
200g dried apricots
50g blanched almonds, toasted
400ml lamb or chicken stock
2 tbsp fresh coriander, chopped
1 preserved lemon, skin only, finely sliced
Salt and pepper
Couscous to serve
✨ Chef's Tips
Grating the onions rather than chopping creates a richer, silkier sauce base.
Saffron is not optional here — it gives the tagine its signature golden colour and aroma.
Preserved lemon adds a bright, salty depth that balances the sweetness perfectly.
A clay tagine can go straight to the table as a beautiful serving dish.
📋 Method
1Marinate the lamb: Mix lamb with ras el hanout, cumin, cinnamon, ginger, salt and pepper. Leave for at least 30 minutes (or overnight in the fridge).
2Brown the lamb: Heat olive oil in a tagine or heavy casserole over medium-high heat. Brown the lamb pieces all over in batches, about 4 minutes per side. Remove and set aside.
3Cook the onions: Add grated onions to the pot. Cook over medium heat for 10 minutes, stirring often, until soft and golden. Add garlic and cook 2 minutes more.
4Combine everything: Return the lamb to the pot. Add saffron with its soaking water, honey, and stock. Stir well. Bring to a boil.
5Slow braise: Reduce heat to the lowest setting. Cover tightly and cook for 60 minutes. Add the dried apricots and cook for a further 20–25 minutes until the lamb is meltingly tender.
6Reduce the sauce: If the sauce is too thin, remove the lid and simmer for 10 minutes to reduce.
7Finish: Stir in preserved lemon. Taste and adjust seasoning. Serve scattered with toasted almonds and fresh coriander alongside fluffy couscous.