Name: Lamb and Apricot Tagine Recipe
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Moroccan
Ingredients: 600g lamb neck fillet, cut into chunks; 1 tsp hot smoked paprika; 1 tsp ground cumin; 2 tsp ground coriander; ½ tsp ground cinnamon; 2 garlic cloves, crushed; Small knob of ginger, finely grated; 1 lemon, juiced; Salt and freshly ground black pepper, to season; 1 red onion, halved and sliced; 1 tbsp tomato purée; 3 ripe tomatoes, chopped; 10 soft dried apricots; 300g butternut squash, cut into chunks; 1 small jar of chickpeas, drained and rinsed; 2 fresh apricots, stoned and cut into wedges; Cooked giant couscous; Small bunch of coriander, finely chopped (plus extra leaves to scatter); Olive oil, for cooking

If you’re after a hearty, comforting dish that somehow feels exotic and special, you’re going to love this Lamb and Apricot Tagine Recipe. It’s one of those meals that fills your kitchen with incredible aromas and brings everyone to the table with a smile. Trust me, when I first tried this recipe, I was hooked instantly — the tender lamb combined with the subtle sweetness of apricots is seriously next level. Keep reading and I’ll share everything you need to make it a total success in your own kitchen!

💚

Why You’ll Love This Recipe

Rich, Complex Flavors: The blend of warming spices and sweet apricots creates a beautifully balanced dish.
Make-Ahead Friendly: Marinating the lamb overnight means the flavor deepens, and the cooking mostly happens hands-off.
Perfect for Cozy Meals: This one-pot is ideal for cooler nights when you want something comforting and satisfying.
Great Crowd-Pleaser: I love serving this at dinner parties because it’s impressive yet easy to prepare.

A white round pot filled with a thick stew made of chunky pieces of meat, whole chickpeas, and diced orange carrots, all mixed with soft yellow potato chunks in a rich brown sauce. Small green herb pieces are sprinkled on top for color contrast. A metal spoon rests inside the pot, partially submerged in the stew. The pot sits on a white marbled surface with some sunlight casting a shadow nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this Lamb and Apricot Tagine Recipe plays a special role, bringing depth and texture to the dish. Make sure you pick ripe apricots and good quality lamb; they truly make a difference here.

Olive oil: Use a good extra-virgin olive oil to build flavor and keep things rich.
Red onion: Sliced thinly to soften and add natural sweetness.
Lamb neck fillet: This cut is perfect — tender with enough fat to keep it juicy while slow cooking.
Tomato purée: Adds a concentrated tomato flavor to deepen the sauce.
Ripe tomatoes: Fresh tomatoes bring fragrance and freshness to balance the spices.
Dried apricots: Soft and sweet, they melt into the sauce beautifully.
Butternut squash: Adds a lovely, tender texture and natural sweetness.
Chickpeas: For heartiness and extra protein, I always use drained canned for convenience.
Fresh apricots: Added at the end to brighten and add a fresh contrast.
Giant couscous: The perfect fluffy base to soak up all those delicious juices.
Coriander: Both fresh leaves and finely chopped—adds an essential herbaceous note.
Spices (smoked paprika, ground cumin, coriander, cinnamon): This aromatic combo creates the iconic tagine flavor.
Lemon juice: Just a splash to brighten the whole dish.
Garlic and ginger: Crushed and grated for warmth and depth.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile the Lamb and Apricot Tagine Recipe is—there are plenty of ways to adapt it to your tastes or what you have on hand, making it a great template for experimentation.

Vegetarian version: Swap lamb for hearty root vegetables and extra chickpeas; adding a bit of smoked paprika and cinnamon still gives that warm, tagine feel.
Spice levels: If you love a little heat, add a pinch of cayenne or some harissa paste to the marinade for a subtle kick.
Seasonal veggies: Try swapping butternut squash with sweet potatoes or carrots if you prefer.
Serving options: For a gluten-free twist, swap giant couscous with cauliflower rice or millet.

How to Make Lamb and Apricot Tagine Recipe

Step 1: Marinate for Maximum Flavor

The first thing I do is mix all the marinade ingredients—spices, garlic, ginger, lemon juice—with the lamb chunks. You’ll want to season this well. Tucking it into the fridge overnight makes a world of difference in tenderness and flavor depth, but if you’re short on time, a couple of hours is the bare minimum. I once rushed this step, and the flavors just didn’t sing as much.

Step 2: Gently Sauté the Onion and Brown the Lamb

Set your oven to 180°C (160°C fan/gas 4). Warm a splash of olive oil in a heavy pan and slowly cook the sliced red onion on low to medium heat until it’s beautifully soft and sweet—this usually takes about 8-10 minutes. Then add the marinated lamb to the pan, turning it in the onion and spices for about 5 minutes. This caramelization step is where the magic starts.

Step 3: Build Your Tagine Sauce and Slow Cook

Stir in the tomato purée, fresh tomatoes, and dried apricots with about 350ml of water. Bring everything to a gentle simmer before adding the butternut squash chunks. Cover with a lid and transfer the pan to your oven. Let it cook slowly for one hour—this break lets the lamb become meltingly tender while the flavors mingle.

Step 4: Final Touches and Finishing

After the first hour, add the chickpeas and cook for another hour, uncovered or with the lid slightly ajar to thicken the sauce, adding fresh apricot wedges during the last 10 minutes to keep a hint of fresh fruitiness. When it’s done, you should have a rich, fragrant stew where the lamb is fall-apart tender and the apricots lend a perfect subtle sweetness.

Step 5: Serve with Couscous and Coriander

Spoon this gorgeous tagine over hearty giant couscous and scatter a generous handful of fresh coriander on top. The herbs bring a fresh brightness that balances the richness.

👨‍🍳

Pro Tips for Making Lamb and Apricot Tagine Recipe

Marinate Longer: The longer you leave the lamb in the marinade, the tastier and more tender it becomes—overnight is best.
Low and Slow Cooking: Avoid rushing the oven time; slow cooking gently breaks down the lamb neck, making it melt in your mouth.
Don’t Skip the Fresh Apricot: Adding fresh apricot wedges near the end keeps that bright fruity note alive.
Couscous Mastery: Use giant couscous or Israeli couscous for texture that holds up against the rich tagine sauce—it’s a game-changer.

How to Serve Lamb and Apricot Tagine Recipe

The image shows a white round pot filled with a thick stew consisting of chunks of brown meat, orange sweet potato pieces, and beige chickpeas mixed together in a rich, dark brown sauce. The stew is garnished lightly with green chopped herbs scattered on top. A silver spoon is placed inside the pot, partially submerged in the stew, with its handle leaning over the pot's edge. The pot rests on a white marbled surface with soft natural lighting casting some shadows. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I absolutely swear by fresh coriander leaves sprinkled on top at serving—it adds that wonderful herby freshness that lifts the dish. Sometimes I also add a dollop of Greek yogurt or some toasted slivered almonds for crunch and creaminess.

Side Dishes

My go-to sides are giant couscous cooked simply, maybe with a squeeze of lemon and olive oil, and a crisp green salad to balance the richness. Some warm flatbreads or pita are also fantastic for mopping up the sauce.

Creative Ways to Present

For special dinners, I like serving the tagine in a beautiful ceramic dish right from the oven, surrounded by little bowls of nuts, extra apricots, fresh herbs, and lemon wedges—makes a stylish, interactive feast. It’s a crowd-pleaser every time!

Make Ahead and Storage

Storing Leftovers

Leftovers keep really well in an airtight container in the fridge for up to 3 days. I always find the flavors develop even more after a day, so I often make the dish a day ahead if I’m entertaining.

Freezing

This Lamb and Apricot Tagine Recipe freezes brilliantly. Just cool it completely, then freeze in portions. When you’re ready, thaw overnight in the fridge before reheating gently on the stove or in the oven to keep it tender.

Reheating

I recommend reheating on low heat with a splash of water or stock if needed to loosen the sauce. This keeps the lamb juicy and avoids drying out the butternut squash. A quick reheat in the oven works well too, covered loosely with foil.

FAQs

Can I use other cuts of lamb for the tagine?

Absolutely! While lamb neck fillet is ideal because it stays juicy and tender, you can also use lamb shoulder or leg. Just make sure to slow cook it properly to get that melt-in-the-mouth texture.
Is it necessary to marinate the lamb overnight?

Marinating overnight is best for maximum flavor and tenderness, but if you’re short on time, even 2 hours works quite well. The longer, the better though!
Can I make this recipe in a slow cooker?

Yes! After browning the lamb and onions, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add apricots and chickpeas at the end of cooking to avoid over-softening.
What can I serve instead of giant couscous?

Giant couscous is great for texture, but you can swap it with regular couscous, quinoa, rice, or even mashed potatoes if you prefer. Just aim for something that soaks up the sauce well.

Final Thoughts

This Lamb and Apricot Tagine Recipe has become one of my absolute favorites for good reason: it’s deeply comforting, packed with flavor, and surprisingly easy to pull together once you get the hang of it. I love how each bite offers tender lamb with just the right hint of sweetness from the apricots—such a cozy and inviting dish. Give it a go next time you want something a little different but totally satisfying. I promise, your family and friends will be asking for seconds!