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Lamb Tagine with Apricots and Almonds
Slow-simmered lamb with warm spices, sweet apricots and toasted almonds. One pot, big fragrance, minimal effort.
Shop the ingredients
The exact cuts from our counter, delivered fresh across Essex.
A tagine is less a recipe than a technique: brown the lamb, bloom the spices, then let time and a tight lid do the rest. The apricots melt into the sauce and turn it into something between a stew and a glaze.
Method
Heat the oil in a heavy casserole or tagine over medium-high heat. Brown the diced lamb in batches and set aside.
Soften the onions in the same pot for 6-8 minutes until golden at the edges.
Add the garlic, ginger and all the ground spices. Cook for 1 minute until fragrant — don't let them catch.
Return the lamb, add the tomatoes and stock, and season well.
Cover and simmer very gently for 1 hour 30 minutes, stirring once or twice.
Stir in the apricots and cook uncovered for a further 20-30 minutes until the lamb is tender and the sauce has thickened.
Scatter over the toasted almonds and fresh coriander. Serve with couscous or warm flatbread.
Pro tips from the block
- Shoulder over leg: our diced lamb comes from the shoulder — more fat, more flavour, and it stays juicy over a long simmer.
- Bloom the spices: that minute in hot oil is what turns dusty powder into perfume.
- Even better tomorrow: like all braises, this deepens overnight. Make a double batch.
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