Name: Lamb and Apricot Tagine Recipe
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Moroccan
Ingredients: 600g lamb neck fillet, cut into chunks; 1 tsp hot smoked paprika; 1 tsp ground cumin; 2 tsp ground coriander; ½ tsp ground cinnamon; 2 garlic cloves, crushed; Small knob of ginger, finely grated; 1 lemon, juiced; Olive oil; 1 red onion, halved and sliced; 3 ripe tomatoes, chopped; 10 soft dried apricots; 300g butternut squash, cut into chunks; 2 fresh apricots, stoned and cut into wedges; 1 tbsp tomato purée; 1 small jar of chickpeas, drained; Cooked giant couscous, to serve; Small bunch of coriander, finely chopped (plus extra leaves to serve)

If you’re craving a comforting dish that beautifully balances savory, sweet, and aromatic spices, you’re going to want to try this Lamb and Apricot Tagine Recipe. It’s one of those meals I keep coming back to because it’s packed with tender lamb, luscious apricots, and warming spices that hug you with every bite. Seriously, once you make this, I promise it’ll become a favorite in your kitchen too!

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Why You’ll Love This Recipe

Rich, Layered Flavors: The mix of spices with apricots creates a perfect balance of sweet and savory you’ll crave.
Hands-Off Slow Cooking: Once it’s in the oven, you let it do its thing while filling your home with amazing aromas.
Easy to Make Ingredients: Most items are simple pantry staples and fresh produce you can easily find.
Perfect for Any Season: Whether it’s chilly or mild outside, this dish feels like a warm hug every time.

A round white pot filled with a thick stew featuring chunky pieces of meat, orange carrot cubes, and light brown chickpeas mixed well in a rich, dark brown sauce. The stew is garnished with small green herb pieces scattered across the top. A silver spoon is resting inside the pot on the right side, partially submerged in the stew. The pot is placed on a white marbled surface with natural light casting soft shadows. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this lamb and apricot tagine works harmoniously to build those quintessential Moroccan flavors. You’ll notice sweet dried apricots balancing the savory lamb and spices, while butternut squash adds lovely texture and body to the dish.

Olive oil: Use good-quality extra virgin olive oil for a smooth base flavor.
Red onion (halved and sliced): Cooking it low and slow softens it perfectly for that gentle sweetness.
Lamb neck fillet (cut into chunks): This cut is ideal for slow cooking — it becomes meltingly tender.
Tomato purée: Adds a deep, rich tomato flavor to the sauce without overpowering.
Ripe tomatoes (chopped): Fresh tomatoes boost the sauce’s natural freshness and juiciness.
Soft dried apricots: These are the stars—providing gentle sweetness as they plump up in the stew.
Butternut squash (cut into chunks): I love this for its creamy texture that soaks up all the delicious juices.
Chickpeas (from a small jar): Add protein and a little texture contrast to the rich lamb.
Fresh apricots (stoned and cut into wedges): Tossed in at the end for a burst of fresh fruitiness.
Giant couscous to serve: Its fluffy texture is perfect for soaking up all the sauce.
Fresh coriander (finely chopped): I always sprinkle this on at the end to brighten up the dish beautifully.
Hot smoked paprika: Gives a smoky depth that’s simply irresistible.
Ground cumin: An earthy spice that’s essential for that Moroccan vibe.
Ground coriander: Adds subtle citrusy notes and warmth.
Ground cinnamon: A pinch gives the dish a cozy sweetness in the background.
Lemon juice: Balances richness with a bright, fresh tang.
Garlic cloves (crushed): Enhances all the savory elements.
Fresh ginger (finely grated): Adds a warm, spicy zing that lifts the flavors.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love experimenting with this dish to suit whatever mood or ingredient I have on hand. Feel free to tweak it — a tagine is all about flexibility and comfort.

Vegetarian Version: Swap lamb for hearty chickpeas and add extra butternut squash and aubergine. The spices still shine through beautifully.
Heat It Up: If you like spice, toss in some harissa or fresh chili when you add the spices — I’ve done this and it adds a lovely kick.
Seasonal Swap: In fall, I sometimes substitute apricots with dried figs or dates for a different kind of sweetness.
Slow Cooker Adaptation: This recipe works perfectly in a slow cooker—just brown everything on the stovetop first, then slow cook for 6–8 hours on low.

How to Make Lamb and Apricot Tagine Recipe

Step 1: Marinate the Lamb for Maximum Flavor

Start by mixing together your marinade ingredients — olive oil, spices, garlic, ginger, lemon juice, and seasoning — then toss the lamb chunks in this mixture. Cover and pop it in the fridge overnight if you can, or at least for a couple of hours. This step is key because it lets the lamb soak up all those gorgeous spices, making every bite more flavorful and tender. When I first tried skipping the marinade, the dish just didn’t have that depth I was after.

Step 2: Gently Cook the Onions, Then Brown the Lamb

Heat your oven to 180°C (160°C fan, gas mark 4). Pour a splash of olive oil into a heavy pan and gently cook the red onions on low to medium heat until they’re soft and sweet — this usually takes around 8-10 minutes. Then add your marinated lamb and all that beautiful marinade to the pan. Sear the lamb, turning it so it picks up color from all sides and mingles with the onions and spices – about 5 minutes. This step seals in the juices and adds lovely caramelized notes to the dish.

Step 3: Build Your Tagine Sauce and Simmer

Next, stir in the tomato purée, chopped tomatoes, and dried apricots along with about 350ml of water. Bring everything to a gentle simmer on the stovetop. Once it’s bubbling gently, add the butternut squash chunks, cover with a lid, and transfer the whole pan to the oven. Let it cook low and slow for 1 hour. This slow cooking softens the lamb until it’s fall-apart tender and melds the flavors beautifully.

Step 4: Final Cooking and Adding Chickpeas & Fresh Apricots

After the first hour, remove the lid and stir in the chickpeas, then pop the lid back on and cook for another hour. Ten minutes before it’s done, add the fresh apricot wedges. This last step gives the dish a little fresh fruity pop that balances the deep flavors perfectly. By the time it’s ready, your kitchen will smell like you’ve been whisked away to a Moroccan spice market!

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Pro Tips for Making Lamb and Apricot Tagine Recipe

Marinating Matters: Don’t skip marinating; even a couple hours will boost flavor and tenderness.
Low & Slow Cooking: Keep the heat gentle when cooking the onions to bring out their natural sweetness.
Watch Liquid Levels: If your tagine looks dry halfway through, add a splash of water; you want it saucy but not soupy.
Fresh Herbs Last: Add coriander just before serving to keep its fresh, vibrant flavor.

How to Serve Lamb and Apricot Tagine Recipe

A close-up top view of a white pot filled with a thick stew layered with brown pieces of meat, orange chunks of carrots, and yellow pieces of potatoes mixed with small chickpeas. The stew is garnished with small green herb leaves scattered on top. A metal spoon is inside the pot near the bottom right edge, partially submerged in the stew. The pot has two handles and sits on a white marbled surface with shadows falling across it. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always finish this tagine with a scattering of fresh coriander leaves — it adds that beautiful green pop and fresh herbal note which really brightens the rich flavors. Sometimes I also squeeze a little extra lemon juice on top just before serving to add a fresh zing. A handful of toasted almonds or pine nuts sprinkled over the top can give it a surprising, satisfying crunch.

Side Dishes

This lamb and apricot tagine recipe is amazing served over giant couscous, which soaks up the flavorful juices perfectly. You can also try it with fluffy couscous or even creamy mashed potatoes if you want to switch things up. A simple crisp green salad with a lemony dressing rounds out the meal nicely, cutting through the richness.

Creative Ways to Present

If you’re hosting a dinner, I like to serve the tagine in a rustic clay dish to keep the feel authentic and communal — everyone can help themselves. For a special touch, add edible flower petals or a few pomegranate seeds on top for festive color and sparkle. It makes such a lovely impression and turns a home-cooked meal into something quite special.

Make Ahead and Storage

Storing Leftovers

I usually let it cool to room temperature, then seal leftovers tightly in an airtight container and refrigerate for up to 3 days. The flavors actually deepen overnight making it taste even better the next day—perfect for easy lunches!

Freezing

This tagine freezes beautifully. Just let it cool completely, portion it into freezer-safe containers, and freeze for up to 3 months. When I’ve prepped it in advance, it’s a lifesaver on busy evenings.

Reheating

Reheat gently in a saucepan over low heat, adding a splash of water if needed to loosen the sauce. Avoid microwaving if possible, as slow warming preserves the tender texture and deep flavors best.

FAQs

Can I use other cuts of lamb for this tagine?

Absolutely! While lamb neck is perfect because it becomes tender during slow cooking, you can also use lamb shoulder or shanks. Just ensure they’re cut into chunks and adjust cooking time if needed until the meat is tender.
What if I don’t have dried apricots—can I substitute?

You can swap dried apricots for dried figs, dates, or even raisins. Each will give a slightly different sweetness and texture but still complement the spices and lamb beautifully.
Is this recipe suitable for a slow cooker?

Yes! After browning the onions and lamb, transfer everything into the slow cooker and cook on low for 6 to 8 hours or until the lamb is tender. Add the fresh apricots in the last 10-15 minutes to keep their freshness.
What is the best way to serve this dish for guests?

For entertaining, serve the tagine family-style in a beautiful ceramic or clay dish, alongside fluffy couscous and fresh salads. Garnish with fresh coriander and toasted nuts for extra color and crunch.

Final Thoughts

This Lamb and Apricot Tagine Recipe is hands-down one of those dishes that comforts you from the inside out. I love how it’s both rustic and special — perfect for a cozy night or impressing guests without hours and hours of effort. If you’ve been hesitating to try tagine at home, this recipe will make it easy and fun. Trust me, once you take that first bite, you’ll understand why my family goes crazy for it every time I make it. So grab those apricots and spices, and let’s get cooking—you’re going to nail this!