Lamb has been central to Moroccan cuisine for centuries.
The country’s geography and climate made sheep farming more practical than raising cattle in many regions, especially in mountain and desert areas.
Over time, lamb became deeply connected to family meals, celebrations, and slow-cooked dishes designed to bring people together.
Moroccan cooking is also known for its layered use of spices like cinnamon, cumin, saffron, ginger, and coriander, which help create the rich flavour profiles the region is famous for.
In Morocco, lamb is often slow-cooked with warm spices, dried fruit, and herbs to create dishes that feel deeply comforting and full of flavour. This Moroccan lamb tagine combines tender lamb, apricots, cinnamon, ginger, garlic, and saffron for a rich balance of savoury and sweet.
Traditionally, tagines are shared family-style around the table, making them just as much about connection as they are about food.
Ingredients
2 lbs lamb shoulder, cubed
2 tbsp olive oil
1 onion, diced
4 garlic cloves, minced
1 tsp cinnamon
1 tsp cumin
1 tsp ginger
1/2 tsp saffron
1 tsp paprika
1 cup diced tomatoes
1 cup chicken broth
1/2 cup dried apricots
Salt and pepper to taste
Fresh cilantro for garnish
Instructions
Heat olive oil in a large pot over medium heat.
Brown the lamb on all sides, then remove and set aside.
Cook onion and garlic until softened.
Add spices and stir for 1 minute.
Return lamb to the pot.
Add tomatoes, broth, and apricots.
Cover and simmer for 2 to 2.5 hours until tender.
Garnish with cilantro before serving.
