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Lamb Tagine with Dried Apricots | Comfort food with a Moroccan influence

Slow Cooked Lamb and Dried Apricot Tagine

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This Slow Cooked Lamb and Dried Apricot Tagine will transport you to Morocco with the aroma of ginger, cumin, cinnamon, coriander and saffron.

Slow Cooked Lamb and Dried Apricot Tagine

Braised Lamb = Comfort Food

Who doesn’t love the tempting scent of a braised dish cooking away in the kitchen? Stews, soups, and, yes, even tagines. What is a tagine you say? It’s a North African dish cooked in an earthenware pot of the same name. I actually own huge Alessi tagine, which my mother referred to as a couscousserie, but resorted to my easier to clean Le Creuset Dutch oven this time around.

Tagines are typically served with couscous or bread, and I elected to plate mine over Israeli or pearl couscous. The day was damp with a mixture of drizzle and flurries…and my cozy kitchen beckoned. I sauteed the lamb, then cooked up the onions, garlic and spices, tossed in some tomatoes, chicken broth (or maybe I dumped that…oops!) followed by some plumped up dried apricots, before popping the covered dish in the oven to finish cooking. Comfort food for sure.

Slow Cooked Lamb and Dried Apricot Tagine

Lamb and Dried Apricot Tagine

The warm spices, lamb and sweet apricots simmered away and teased my senses. I knew I’d be a fan, but was it too far out there for my other half? He’s a lamb fan, but I skipped our earlier French Fridays lamb curry dish as I knew it wouldn’t be met with his approval.

Roasted leg of lamb and grilled chops are more his style. And  as far as dried apricots go, they’re on the outs just like curry. Well, he ate it begrudgingly. But he didn’t make a peanut butter sandwich, so I’d call that a success. But the tender, spiced lamb with sweet apricots sure won me over.

Slow Cooked Lamb and Dried Apricot Tagine

This recipe has been published on Dorie Greenspan’s blog and can be found in Around My French Table on page 284.

French Fridays with Dorie
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31 comments on “Slow Cooked Lamb and Dried Apricot Tagine”

  1. SNAP – same Dutch Oven! And yes this was SUCH a delicious dish. I can imagine this would work with pork or chicken too?

  2. Well, if no sandwich followed I would call that a success 🙂

  3. While I was eating this delicious tagine, (2 dinners and one lunch), one of my thoughts was, “You’re not in Iowa anymore, Dorothy.” While growing up in Manchester, Liz, we never ate lamb (or, mutton). It was only pork and beef and chicken and turkey. C’est tout. But in your Iowa household, your Mother owned a Couscousserie?!? I already knew that your Mom and Dad were more “worldly” at the dinner table than my folks (That’s said in the most loving of ways.) but I’ve known very few friends, besides me, who own a tagine. Michael gave me mine after I finished a cooking lesson with Paula Wolfert and we had traveled to Morroco which is why I’ve always kept it. This recipe just reminded me to get it out and use it. You described the flavors and the taste of it perfectly. Very lovely writing, Liz. I enjoyed your Post immensely.

  4. Gorgeous dish, Liz! So glad you liked it and it sounds like you prepared it on the perfect day!

  5. Glad everyone ate it! You always post the best photos! What a beautiful spoon!!!

  6. Fantastic dish, Liz. Love every bit of it.

  7. I can smell from here the aroma of ginger, cumin, cinnamon, coriander … your dish looks great Liz ! Fred, my husband will love eat this tagine ! Have a nice weekend 😉

  8. I have always been a fan of Moroccan food… and this tagine looks mouthwatering and comforting.

  9. I am a big fan of tagine and it has been way to long since I made one. I adore this recipe, bookmarked, and I am Israeli couscous addict.

  10. I often eye the tagines in the kitchenware stores, they look so pretty but I just don’t have room to store something which I would use so infrequently. Especially when my dutch oven (a kitchen workhorse) works so well. What I’d really like to do is get another dutch oven in a similar color to yours, but I don’t really have room for that either:-(

  11. Slow braised lamb is the best and I love these spices so I know this dish would be a winner!

  12. Fun post, Liz! I wish I had the time to get this one done this week! It sounds lovely! I plan on making it for dinner tomorrow night!

  13. We’d both love this dish. It’s one of our favorites. I usually make a fruity couscous with it but I like how you’ve served it. Winner dish.

  14. Looks scrumptious, and a lovely combination with the lamb and apricot. A double serving is needed for sure. Perfect comfort food! 🙂

  15. I have the same dutch oven as you and Mardi! I didn’t think Bill would go for the apricots, but no post-dinner sandwich isn’t bad. I’m going to try carrots so Howard will like it better next time,

  16. Lizzy,
    My hubby loves apricots but he might eat it begrudgingly too. It looks delicious to me.

  17. Mmmmm, I can just smell the aroma of these spices in your kitchen and home, Liz! I love lamb and don’t have the opportunity to enjoy it very often. Thanks for the inspiration to do so!

  18. Liz, this slow cooked lamb looks AMAZING!! And Bill cracks me up because he reminds me so much oh my husband, Paul .. you make this gorgeous gorgeous dish and he eats it begrudgingly. Men!! Well, like you said, at least he didn’t make himself a p, b &j!! The tender, spiced lamb with sweet apricots would have won me over for sure! Love!

  19. I actually have two tagines at home that I bought from World Market because they are so beautiful. Have I used them? No. 🙁 But this dish inspires me to really get them out of the cupboard!

  20. I have always wanted to try more Moroccan recipes, I lobe the meld of middle east with europe the food seems to have. The sweet and the spiced, totally fabulous!!

  21. The apricot’s sweetness would be delicious with the rich lamb 😀
    Great recipe!

    Choc Chip Uru

  22. I didn’t even bother telling E about the apricots, but judging by the amount I had with the leftovers, I bet he managed to avoid them. Biting whole coriander seeds was his gripe with this week’s dish.

  23. So funny I’m not a big lamb fan chops and shoulder are too intense. I’m the opposite of your husband, put lamb in a kebab or a stew with lots of spices to hide the gameiness and I’m golden. Yours looks absolutely spectacular.

  24. We loved this dish. My husband makes a Cuban Picadillo with similar spices, raisins and beef. He liked the lamb tagine better!

  25. Lamb was something I never tried until I was grown. I was kind of intimidated by it but I’ve learned that it can be quite delicious! I haven’t made this yet but intend to as soon as I can! Yours is making my mouth water!

  26. I agree with you that braised lamb equals comfort food. We also used our Le Creuset Dutch oven. I am impressed that you own a tagine.

  27. Liz I love how it looks with the pearl couscous! 🙂 At least it filled him up! the apricots were nice but not our favorite part of the dish…

  28. I adore your beautiful blue La Creuset. Oh dear, at least Bill gave it a try. Your cous cous side looks lovely.

  29. LOL again re the hubby! Poor Liz! I would have LOVED this! Awesome!

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