Cinnamon Lamb Tagine with Apricots

  • Yield 4 to 6 servings

Cinnamon is one of the key ingredients in North African spice blends. Here its sweetness is balanced by the tartness of the dried apricots.

Courtesy of Robert Rose, Inc.


3 tablespoons avocado or olive oil
1 -- onion, cut into quarters
1 tablespoon garam masala or Moroccan cinnamon spice blend
1 1/2 pounds boneless lamb leg, trimmed and cubed
2 -- garlic cloves, chopped
1 -- (14-ounce) can diced tomatoes with juice
2 -- carrots, cut into coins
1 -- medium zucchini, chopped
1/2 cup sliced dried apricots
1 cup cooked chickpeas, drained
1 tablespoon honey


  1. In the bottom of a flameproof tagine, heat oil over medium heat. Add onion and cook, stirring, for 5 minutes. Add spice blend, lamb and garlic, stirring to coat lamb with vegetables and seasonings. Cook, stirring occasionally, for 6 to 7 minutes or until lamb is browned on all sides.
  2. Add tomatoes with juice, carrots, zucchini and apricots and bring liquids to a boil, stirring frequently. Cover with tagine lid, reduce heat to low and simmer, stirring occasionally, for 1 hour.
  3. Stir in chickpeas and honey, replace lid and simmer for 15 to 20 minutes or until lamb is tender. Lamb should cut easily with a fork and if not quite tender, replace cover and simmer until tender.

Excerpted from 150 Best Tagine Recipes by Pat Crocker © 2011 Robert Rose Inc. Reprinted with permission. All rights reserved.



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