Apricot and Lamb Tagine

Kitchen Tested
  • Yield 6 servings
  • Prep 15 mins
  • Cook 250 mins

This slow-cooked Moroccan stew is perfect for wintry nights.

Mark Boughton

Dried apricots add vitamin A and beta-carotene to this slow cooked Moroccan stew.


3 tablespoons canola oil
2 large onions, thinly sliced
2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
1 teaspoon turmeric
1 teaspoon ground ginger
1/2 teaspoon coriander
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice
3 cups lower-sodium chicken broth
1 (15-ounce) can chickpeas
1 cup dried apricots (about 6 ounces)
1 tablespoon honey


  1. Heat oil in a large skillet over medium heat. Add onions; saute 5 minutes.
  2. Add lamb; cook, stirring occasionally, until pieces are no longer pink, about 4 minutes.
  3. Transfer lamb mixture to slow-cooker; add turmeric, ginger, coriander, cinnamon, salt, pepper and allspice. Pour in broth. Stir in chickpeas, apricots and honey.
  4. Cover and cook on medium 4 hours. Serves 6.

Recipe by Bruce Weinstein and Mark Scarbrough.



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