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Moroccan Lamb Tagine With Apricots

November 22, 2018 by Lucy Parissi 55 Comments

15819 shares
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Traditional lamb tagging

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.

A reader and personal favourite with dozens of five star reviews! ★★★★★

Check out my Moroccan Chicken Tagine!

Post may contain affiliate links. For more information, check my disclosure

Lamb tagine in a bowl garnished with chopped pistachios and coriander

In collaboration with ‘Lamb – Try It Love It’

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 (or tajine) 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.

Overhead shot of lamb tagine in a rustic metal bowl with giant couscous on the side on dark background

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 this step by step tutorial – please note you will find the full recipe, including ingredients in the recipe card at 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.

browning lamb cubes in a pressure cooker

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.

Adding spices to cooked onions in a pot

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.

collage showing how to make lamb tagine in an Instant Pot

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.

Cooked lamb tagine in a pressure cooker

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

Lamb tagine in a rustic metal bowl with giant couscous on the side on dark background

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! 

Overhead shot of lamb tagine in a rustic metal bowl with giant couscous on the side on dark background

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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Moroccan lamb tagine

Lucy Parissi | Supergolden Bakes
This aromatic Moroccan lamb tagine is easy to make in your Instant Pot, slow cooker or stovetop. Serve with couscous, rice or mashed potatoes for a hearty and delicious meal.
4.61 from 93 votes
Print Pin Rate
Course: Main
Cuisine: Moroccan
Keyword: Lamb tagine recipe, Morrocan tagine
Prep Time: 10 minutes
Cook Time: 30 minutes
Natural Pressure Release: 10 minutes
Total Time: 40 minutes
Servings: 6
Calories: 585kcal

Ingredients

  • 2 tbsp light olive oil to fry
  • 1.3 kg (3 pounds) diced lamb
  • 2 red onions , finely diced
  • 3 garlic cloves , minced
  • 1 tbsp fresh ginger , grated
  • 2 tsp ground cumin
  • 2 tsp ground turmeric
  • 2 tsp sweet paprika
  • 1 large cinnamon stick
  • 100 g | 3 ½ oz dried apricots , finely diced
  • 2 tbsp honey (optional)
  • ½ lemon , juice only
  • 3 tbsp tomato paste
  • 400 g | 14oz tinned chopped tomatoes
  • 400 g | 14oz tinned chickpeas drained and rinsed
  • 250 ml | 1 cup hot chicken stock (from stock cube)
  • 3 tbsp chopped pistachios to garnish
  • Handful coriander (cilantro) to garnish

Instructions

Instant Pot method

  • Heat the 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.
  • 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 until softened.
  • Add the garlic, ginger and spices and stir to release the wonderful aromas.
  • Return the lamb to the pot and stir to combine.
  • Add the lemon juice, tomato paste, apricots and honey. Stir to combine.
  • Add the chopped tin tomatoes, chickpeas and stock.
  • 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.
  • Remove the cinnamon stick. Taste and season if necessary. Garnish with the coriander and chopped pistachios. Serve with couscous or rice.

Stovetop method

  • Heat the oil in a large lidded casserole dish. Fry the onions for five minutes until softened.
  • Add the garlic, ginger and spices and stir to release the wonderful aromas.
  • Add the lamb to the pot and stir to combine, cooking for 5 minutes.
  • Add the lemon juice, tomato paste, apricots and honey. Stir to combine.
  • Add the chopped tin tomatoes, chickpeas and 2 cups (500ml) stock – note this is twice the amount from pressure cooker method.
  • Bring to a boil then reduce a low simmer. Cover and cook for about 1h -1h 15 mins until the lamb is tender and stew has thickened.
  • Remove the cinnamon stick. Taste and season if necessary. Garnish with the coriander and chopped pistachios. Serve with couscous or rice.

Slow cooker method

  • Follow steps 1-4 then put all the ingredients in your crockpot. Stir in the tomatoes, chickpeas and stock and cook on low for 8 hours or high for 6 hours.

Video

Notes

You can freeze lamb tagine, before you add any garnishes such as herbs and nuts. Remove the cinnamon stick and freeze in portions for up to three months. Defrost in the fridge and heat until piping hot before serving.
 

Nutritional Info

Calories: 585kcal | Carbohydrates: 47g | Protein: 53g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 142mg | Sodium: 369mg | Potassium: 1409mg | Fiber: 9g | Sugar: 23g | Vitamin A: 1170IU | Vitamin C: 17.3mg | Calcium: 114mg | Iron: 8.4mg
Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes!
Traditional lamb tagging
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Comments

  1. Sarah O' Keeffe says

    September 05, 2022 at 11:53 am

    5 stars
    I make this recipe in my slow cooker every few weeks as it has become a family favourite. I add a little harissa to the spices and I serve it with couscous and poached pear. It’s so tasty and we love the gorgeous aromas in the kitchen whilst it’s cooking. Everyone loves it. Thank you for such a nice recipe 😊

    Reply
  2. Mo says

    September 04, 2022 at 8:02 pm

    5 stars
    This is the best lamb tagine recipe I have found. I have been cooking this regularly for a couple of years now and was devastated when I thought I had lost this page which I had bookmarked. Thankfully I found it again and cooked it this weekend.

    Reply
  3. Elizabeth smith says

    August 24, 2022 at 4:32 am

    5 stars
    This is by fare the best recipe I’ve ever come across for a lamb tagine

    Reply
    • Lucy Parissi says

      August 24, 2022 at 11:09 am

      🙏🏻😘❤️

      Reply
  4. Man Yee says

    February 06, 2022 at 8:55 pm

    If I wanted to add vegetables to this when do I add it? Using ninja foodi thanks

    Reply
    • Lucy Parissi says

      February 06, 2022 at 9:59 pm

      Most vegetables would cook really quickly in a pressure cooker so I would give them only about 5 mins

      Reply
  5. Virginie says

    October 27, 2021 at 4:30 am

    5 stars
    We tried it out a few months ago and it is delicious!!! I wish we would have learned about instapot recipes a bit sooner./

    Reply
  6. Russell says

    October 11, 2021 at 5:34 pm

    2 stars
    Wonderful meal but don’t try it on the Instant Pot. It burns and the pot stops cooking it and gives the “burn” warning. Happened repeatedly and I followed the recipe to a t. Ended up finishing it on the stove and although it was lovely, we ended eating dinner at 21:00. Will start earlier next time and only plan for very slow stove top cooking.

    Reply
    • Tyson says

      November 21, 2021 at 8:44 pm

      5 stars
      Sounds like user error to me. If it’s burning than it’s not sealing properly. Maybe your gasket is dirty or misaligned or didn’t add enough liquid or the release valve was in the wrong position. I made it in the IP last night and it was perfect.

      Reply
  7. Tasha says

    September 06, 2021 at 10:47 am

    5 stars
    This recipe was super simple to make and absolutely delicious. The whole family thoroughly enjoyed it and were asking for the leftovers the next day!

    Reply
  8. Luke Harmer-Mullins says

    July 26, 2021 at 5:23 pm

    5 stars
    I halved everything in this recipe except the chopped tomatoes and it turned out perfect, just the right amount of sauce to soak into the couscous and the right portion size for two adults and two kids. Great recipe!!

    Reply
    • Lucy Parissi says

      July 28, 2021 at 12:02 pm

      😘😘😘

      Reply
  9. Fatima says

    April 17, 2021 at 8:08 pm

    5 stars
    Really delicious, better than any I’ve had in a restaurant! I made this with barberry rice and it made an awesome combo. Thank you, this recipe is a keeper!

    Reply
  10. Deeksha says

    October 05, 2020 at 7:06 am

    5 stars
    This look so yummy. thanks for the recipe.

    Reply
  11. Leah Simpson says

    September 07, 2020 at 9:57 pm

    Recipe time estimates are such bunk. This one took me almost an hour longer than indicated. The instant pot doesn’t pressurize instantly, that always adds an extra ten minutes. I’m not a professional , so the chopping always takes me a little longer too.

    Reply
    • Lucy Parissi says

      September 08, 2020 at 3:31 pm

      Hi Leah, the time indicated in the recipe card is how long to cook it for in a pressure cooker. Yes it always takes time for the instant pot to seal and cook.

      Reply
  12. J says

    August 18, 2020 at 11:19 pm

    5 stars
    Made this tonight in my Dutch oven and it came out really good!

    Reply
    • Lucy Parissi says

      August 19, 2020 at 11:09 am

      So glad you liked it±

      Reply
  13. Jonathan Ivens-Brown says

    July 17, 2020 at 5:46 pm

    Would love to know how to make this in an actual tangine? Do you have the cooking instructions for this?

    Reply
    • Lucy Parissi says

      July 18, 2020 at 4:46 pm

      Hi Jonathan, I am afraid I have never tried it in an actual tagine. Hope you get to make it though, it is delicious!

      Reply
  14. Janet Leighs says

    June 06, 2020 at 4:16 pm

    I am trying this with a whole shoulder joint in my slow cooker – will keep you informed – it smells divine

    Reply
    • Lucy Parissi says

      June 08, 2020 at 10:02 am

      I cant wait to hear back your verdict!

      Reply
  15. Joy says

    January 20, 2020 at 11:06 am

    Hi I’m interested in making the lamb tagine but there are no quantities.

    Reply
    • Lucy Parissi says

      January 20, 2020 at 3:23 pm

      Hi Joy the recipe card which includes all the ingredients and full instructions can be found at the very end of the post.

      Reply
  16. Beth says

    August 01, 2019 at 11:12 am

    This recipe looks amazing! We actually have a tagine pot that I’d love to make the recipe in. Which method would be the best to follow? Not actually used it before!!

    Reply
    • Lucy Parissi says

      August 02, 2019 at 5:03 pm

      Hi Beth, I will have to look this up because I haven’t used one before either! It’s the oven method for sure but need to check about instructions

      Reply
  17. Monique says

    March 04, 2019 at 1:24 pm

    Hi there. I followed your direction for the instapot version – it was really tasty, but ended up a lot less thick/more watery than your pictures. Any suggestions? Thanks!

    Reply
    • Lucy Parissi says

      March 05, 2019 at 2:33 pm

      Hi Monique – its a tough balance between too watery and getting a BURN alert. You could add 1 tbsp cornflour (cornstarch) diluted in 1 tbsp water and heat through on Sauté for 2-3 minutes after the recipe is cooked and you have opened the IP. Or you could try adding some chopped and peeled butternut squash in which will cook down and thicken the sauce.

      Reply
      • Houston says

        February 19, 2020 at 12:51 am

        5 stars
        Great recipe. I strained the solids after cooking in the IP, reduced the liquid by about a third, and returned it to the pot with the solids. It was thick and delicious.

        Reply
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Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

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