If you’re searching for a heartwarming dish that wraps you in cozy, exotic flavors, the Lamb and Apricot Tagine with Butternut Squash and Chickpeas Recipe is your perfect answer. This Moroccan-inspired stew boasts tender lamb neck chunks slowly braised with aromatic spices, sweet apricots, and nutty chickpeas, all nestled alongside vibrant butternut squash. The blend of savory, sweet, and subtly spicy notes creates a symphony of flavors that’s as comforting as it is exciting, making this dish a true feast for both your palate and soul.
Ingredients You’ll Need
Gathering a handful of well-chosen ingredients makes this tagine a masterpiece without complexity. Each element plays a crucial role, from the rich spices that envelop the lamb to the fresh apricots that brighten the stew at the very end.
- Lamb neck fillet (600g): Perfectly fatty and tender, ideal for slow cooking that melts in your mouth.
- Hot smoked paprika (1 tsp): Adds a smoky depth that balances the sweetness of the apricots beautifully.
- Ground cumin (1 tsp): Warm and earthy, it’s a cornerstone spice in Moroccan cooking.
- Ground coriander (2 tsp): Offers a fresh, lemony flavor that lifts the dish.
- Ground cinnamon (½ tsp): Brings subtle warmth and a touch of sweetness.
- Fresh lemon juice (1 lemon): Injects bright acidity, cutting through the richness of the meat.
- Garlic cloves (2, crushed): Essential pungency that deepens savory undertones.
- Fresh ginger (small knob, grated): Adds zing and complexity.
- Salt and freshly ground black pepper: Simple seasoning to enhance and unify flavors.
- Olive oil (splash): For gentle sautéing, lending smoothness and richness.
- Red onion (1, halved and sliced): Softens into a sweet base for the stew.
- Tomato purée (1 tbsp): Concentrates the tomato flavor and thickens the sauce.
- Ripe tomatoes (3, chopped): Provide freshness and juiciness.
- Dried apricots (10 soft pieces): Deliver little bursts of luscious sweetness during slow cooking.
- Butternut squash (300g, chunks): Adds velvety texture and a mellow earthiness.
- Chickpeas (small jar, drained): Offer hearty bite and protein.
- Fresh apricots (2, stoned and wedged): Introduce a bright, fruity contrast right before serving.
- Cooked giant couscous: The perfect fluffy bed to soak up the fragrant tagine sauce.
- Fresh coriander (small bunch, chopped): Sprinkles vibrant herbal notes on top.
How to Make Lamb and Apricot Tagine with Butternut Squash and Chickpeas Recipe
Step 1: Prepare the Marinade
Begin by mixing your hot smoked paprika, cumin, coriander, cinnamon, lemon juice, crushed garlic, grated ginger, salt, and pepper into a lively marinade. Coat the lamb neck chunks thoroughly, ensuring each piece is infused with the tantalizing spices. Cover the bowl and refrigerate it for at least two hours, though overnight is even better, allowing those flavors to really harmonize and penetrate the meat deeply.
Step 2: Cook the Onions
While your lamb marinates, gently soften sliced red onions in a splash of olive oil over low to medium heat. Let the onions sweat slowly until they are tender and translucent, about 8 to 10 minutes. This slow cooking unlocks their natural sweetness, laying a luscious flavor foundation for the tagine.
Step 3: Sear the Lamb
Once the onions are beautifully softened, add the marinated lamb pieces along with all that spiced marinade. Cook over moderate heat, stirring and turning to ensure that every chunk browns evenly. This caramelization step seals in juices and creates depth of flavor, taking about 5 minutes.
Step 4: Add Tomatoes, Apricots, and Liquid
Next, blend in the rich tomato purée, chopped ripe tomatoes, and those soft, dried apricots. Pour in 350ml of water to form a comforting stew base. Bring the mixture to a gentle simmer on the stove to meld all these wonderful flavors together.
Step 5: Oven Cook the Tagine
Introduce the vibrant butternut squash chunks to the pan, then cover with a lid and place it into your preheated oven at 180°C (160°C fan)/Gas Mark 4. Let the magic happen as the lamb tenderizes and the butternut squash softens, releasing its natural sweetness. This slow oven cook lasts for an hour, developing a rich depth in the dish.
Step 6: Add Chickpeas and Continue Cooking
After the first hour, lift the lid and stir in your drained chickpeas for added texture and protein. Return the lid and slide the tagine back into the oven, cooking for an additional hour. This extended cook allows all ingredients to marry perfectly, creating a stew brimming with layered flavor and a comforting, stew-like consistency.
Step 7: Finish with Fresh Apricots
Just 10 minutes before your tagine is ready, gently fold in fresh apricot wedges. This final addition lends a zesty, fruity brightness that contrasts beautifully with the slow-cooked sweetness and spices, adding a fresh note to this luscious dish.
Step 8: Serve and Garnish
Serve your Lamb and Apricot Tagine with Butternut Squash and Chickpeas Recipe hot over a generous helping of fluffy giant couscous. Scatter freshly chopped coriander on top to provide a fresh herbal zing and visual appeal — it’s the perfect final touch to this bowl of comfort and flavor.
How to Serve Lamb and Apricot Tagine with Butternut Squash and Chickpeas Recipe
Garnishes
Fresh coriander is an absolute must for garnishing this tagine, injecting a burst of herbaceous freshness that balances the sweetness and spices. You can also add a dollop of natural yogurt alongside for creaminess and a cooling effect that complements the warm spices perfectly.
Side Dishes
While giant couscous is the traditional and beautiful partner here, serving this tagine with flatbreads or steamed rice works wonderfully too. A simple cucumber and mint salad on the side can lend a crisp, refreshing contrast, elevating the balanced richness of the stew.
Creative Ways to Present
For a festive touch, serve the tagine in an earthenware tagine pot or a rustic casserole dish right at the table to keep it warm and aromatic. Sprinkling toasted almonds or pine nuts on top adds delightful crunch and sophistication. If you’re entertaining, individual tagine casseroles make an impressive and inviting presentation.
Make Ahead and Storage
Storing Leftovers
This Lamb and Apricot Tagine with Butternut Squash and Chickpeas Recipe actually tastes even better the next day as the flavors continue to develop. Store your leftovers in an airtight container in the refrigerator and consume within 3 to 4 days for optimal freshness.
Freezing
Want to save some for later? This tagine freezes beautifully. Portion it into freezer-safe containers and freeze for up to 3 months. Just be sure to cool completely before freezing to maintain the best texture and flavor.
Reheating
When you’re ready to enjoy your tagine again, thaw it overnight in the fridge if frozen. Reheat gently on the stove over low heat, stirring occasionally, so the lamb stays tender and the flavors don’t get muddled. Alternatively, microwave on medium heat, stirring a couple of times for even warming.
FAQs
Can I use other cuts of lamb for this tagine?
Absolutely! While lamb neck is superb for tenderness and flavor, lamb shoulder or shanks also work well for slow-cooking dishes like this tagine.
Are dried apricots necessary?
Dried apricots provide concentrated sweetness and texture, but if you don’t have any, you can substitute with dried figs or raisins for a similar fruity touch.
Is this dish spicy?
This tagine has a gentle warmth from the smoked paprika and spices, but it is not overly spicy. You can adjust the paprika quantity to increase or decrease heat according to your preference.
Can I make this tagine vegetarian?
Yes! Replace lamb with hearty vegetables like eggplant, sweet potatoes, and extra chickpeas. Use vegetable broth and follow the same cooking steps for a comforting vegetarian stew.
What is the best way to reheat leftover tagine?
Reheat gently on the stovetop over low heat, stirring occasionally. This preserves the texture of the lamb and keeps the flavors vibrant without drying out the stew.
Final Thoughts
There’s something truly special about the Lamb and Apricot Tagine with Butternut Squash and Chickpeas Recipe — a dish that warmly invites you to slow down and savor every spoonful. From the rich spices to the mellow squash, sweet apricots, and tender lamb, it’s a comforting meal perfect for any occasion that calls for a little culinary magic. Trust me, once you try this, it’ll become a go-to favorite in your kitchen too!
Print
Lamb and Apricot Tagine with Butternut Squash and Chickpeas Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Oven Braising
- Cuisine: Moroccan
Description
This Lamb and Apricot Tagine is a rich, aromatic Moroccan-inspired stew featuring tender lamb neck fillet simmered with fragrant spices, sweet apricots, and hearty butternut squash. Slow-cooked in the oven for hours, it develops deep, luscious flavors that are perfectly complemented by fresh apricot wedges and vibrant coriander, served over fluffy giant couscous.
Ingredients
Lamb and Marinade
- 600g lamb neck fillet, cut into chunks
- 1 tsp hot smoked paprika
- 1 tsp ground cumin
- 2 tsp ground coriander
- ½ tsp ground cinnamon
- 1 lemon, juiced
- 2 garlic cloves, crushed
- Small knob of ginger, finely grated
- Salt and freshly ground black pepper, to taste
Cooking
- Olive oil, splash for cooking
- 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
- 2 fresh apricots, stoned and cut into wedges
To Serve
- Cooked giant couscous
- Small bunch of fresh coriander, finely chopped
Instructions
- Prepare the marinade: In a bowl, combine hot smoked paprika, ground cumin, ground coriander, ground cinnamon, lemon juice, crushed garlic, finely grated ginger, salt, and pepper. Toss the lamb neck chunks thoroughly in the marinade. Cover and refrigerate for at least 2 hours or preferably overnight to develop deep flavors.
- Cook the onions: Preheat oven to 180°C (160°C fan)/Gas Mark 4. Heat a splash of olive oil in a heavy pan over low to medium heat. Add sliced red onion and cook gently for 8–10 minutes until very soft and translucent.
- Sear the lamb: Add marinated lamb and all the marinade into the pan with the onions. Cook together for about 5 minutes, stirring to brown the lamb evenly.
- Add tomatoes, apricots, and liquid: Stir in tomato purée, chopped tomatoes, and dried apricots. Pour in 350ml of water to create the stew base. Bring to a gentle simmer on the stovetop.
- Oven cook the tagine: Add butternut squash chunks, cover the pan with a lid, and transfer to the preheated oven. Cook for 1 hour to tenderize the lamb and develop flavors.
- Add chickpeas and continue cooking: Remove lid, stir in drained chickpeas, replace lid, and return to oven for another hour to enhance stew texture and flavor.
- Finish with fresh apricots: About 10 minutes before cooking completes, add fresh apricot wedges to the tagine to provide a fresh fruity contrast.
- Serve: Serve the lamb and apricot tagine hot over cooked giant couscous. Scatter finely chopped fresh coriander leaves on top for brightness and garnish.
Notes
- Marinating the lamb overnight greatly enhances the flavor and tenderness.
- Use a heavy oven-safe pan or tagine pot for the best slow-cooked results.
- If giant couscous is unavailable, regular couscous or rice can be used as alternatives.
- The apricots add natural sweetness balancing the warm spices and savory lamb.
- This dish tastes even better the next day as flavors meld, making it perfect for leftovers.
