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Moroccan Lamb Apricot Tagine: Slow-Cooked Stew Recipe

Moroccan Lamb Apricot Tagine

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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 6

Ingredients
  

  • 2 lbs Lamb shoulder, cut into cubes Beef chuck can also be used
  • 1 cup Dried apricots Halved
  • 2 medium Carrots Peeled and chopped
  • 2 medium Potatoes Peeled and diced
  • 1 large Yellow onion Chopped
  • 2 tbsp Olive oil
  • 2 cups Stew sauce or beef broth
  • 1 tbsp Moroccan spice blend (Ras el hanout)
  • 1 cup Couscous Uncooked
  • 1/4 cup Fresh parsley Chopped for garnish

Instructions
 

  • Heat the olive oil in a large pot or traditional tagine over medium-high heat. Add the lamb cubes and sear until browned on all sides, about 5 to 7 minutes. Remove the meat and set aside.
  • In the same pot, add the chopped onion, carrots, and potatoes. Sauté for 5 minutes until the onions begin to soften and become translucent.
  • Stir in the Moroccan spice blend, cooking for 1 minute to toast the spices and release their aroma.
  • Return the browned lamb to the pot. Pour in the stew sauce or broth and add the dried apricots. Bring the mixture to a boil.
  • Reduce the heat to low, cover, and let the stew simmer gently for 90 minutes, or until the lamb is perfectly tender.
  • About 15 minutes before the stew is done, prepare the couscous according to the package instructions until light and fluffy.
  • Serve the hot lamb and apricot tagine generously spooned over the cooked couscous, and garnish with fresh chopped parsley.