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
Scale
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.
