Slow-Cooked Lamb Tagine with Apricots
A good tagine isn't about rushing. It is about the patience to let the spices permeate the meat while the liquid reduces into a thick, concentrated gravy.
Control your heat and your time
The lamb must be cooked slowly until it yields to a fork with almost no pressure. Do not skip searing the meat, as that dark crust provides the depth of color and flavor for the final sauce.
- Heavy-bottomed Dutch oven or traditional conical tagine
- Tongs
- Wooden spoon
What goes in.
- 2.5 lblamb shoulder, cut into 1.5-inch cubes
- 2 tbspolive oil
- 2yellow onions, finely diced
- 3 clovesgarlic, minced
- 1 tbspground ginger
- 1 tspground cinnamon
- 1 tspturmeric
- 1 tspcrushed coriander seeds
- 2 cupslamb or vegetable stock
- 1 cupdried apricots
- 1/2 cuptoasted slivered almonds
Don't crowd the pan
Sear the lamb in three batches. If the pan is too full, the meat will steam in its own juices instead of developing that dark, caramelized exterior.
The method.
Sear the lamb
Heat oil in the pot over medium-high. Brown the lamb cubes on all sides until deep mahogany. Remove and set aside.
Sauté the aromatics
Lower heat to medium. Add onions to the same pot, scraping up the browned bits from the bottom. Cook until softened, about 8 minutes.
Toast the spices
Stir in garlic, ginger, cinnamon, turmeric, and coriander. Cook for 60 seconds until the air smells fragrant.
Braise
Return lamb to the pot. Pour in stock until the meat is just covered. Bring to a gentle simmer, cover, and cook on low for 2 hours.
Finish
Stir in the apricots. Simmer uncovered for 30 more minutes to thicken the sauce. Serve topped with almonds.
Other turns to take.
Preserved Lemon
Add one tablespoon of finely chopped preserved lemon rind during the final 30 minutes for a sharp, salty edge.
Honey Glaze
Drizzle two tablespoons of wildflower honey into the pot when adding the apricots to intensify the sweetness.
When it doesn't go to plan.
Use lamb shoulder rather than leg; it has more fat and collagen, which is necessary for a long braise.
If the sauce is too thin at the end, remove the meat and boil the liquid rapidly until it reduces to a glaze consistency.
Tagine is better the next day after the flavors have had time to settle in the refrigerator.
The ones that keep coming up.
Can I use a slow cooker?
Yes. Brown the meat and sauté the aromatics as directed, then transfer everything to the slow cooker and set to low for 6 to 7 hours.
How do I know when the meat is done?
The lamb should be tender enough to shred with a fork but still hold its cube shape when lifted.
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