Entrée: Morocco – طاجين لحم بالبرقوق ▶ Tajine Lahm bil Barquq (Lamb Tagine with Apricots)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 50 min

Total 2 hrs 5 min

Ingredients

1 lb / 450 g lamb shoulder or leg, cubed
2 tbsp (30 ml) olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground ginger
1 / 2 tsp ground turmeric or a pinch of saffron threads
1 tbsp (15 ml) honey
1 cup (150 g) dried apricots
2 cups (480 ml) chicken or lamb stock
1 / 4 cup (30 g) slivered almonds
1 / 4 cup (15 g) fresh cilantro or parsley, chopped
Couscous, for serving

Instructions

1. Brown seasoned lamb cubes in olive oil and set aside. Sauté chopped onion and garlic until soft.
2. Add spices (cinnamon, cumin, ginger, turmeric/saffron) and cook briefly to bloom the flavors.
3. Return lamb to pot, add stock to barely cover, bring to a simmer, cover, and braise gently 1.5–2 hours until lamb is tender.
4. Add dried apricots and a drizzle of honey in the last 20–30 minutes; adjust seasoning.
5. Toast slivered almonds in a dry pan. Serve the tagine over couscous, sprinkled with almonds and chopped cilantro or parsley.