How to Make a Sweet and Savory Moroccan Tagine with Apricots (2024)

• 1 kilogram (about 2 1/4 pounds) boneless lamb or beef, cut into 2- to 3-inch pieces

• 2 medium onions, sliced into rings

• 3 cloves garlic, finely chopped

• 1 teaspoon salt

• 1 teaspoon freshly ground black pepper

• 1 teaspoon ground ginger

• 1/2 teaspoon saffron threads, crumbled

• 1/2 teaspoon ground turmeric

• 1/2 teaspoon Ras el Hanout, optional

• 2 or 3 small cinnamon sticks

• 1/4 cup olive oil

• 1/4 cup vegetable oil

• 1/4 bunch cilantro, tied with kitchen twine

• 1 cup dried apricots

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• 3 tablespoons sugar or honey

• 1 teaspoon ground cinnamon

• 1/4 cup fried almonds, optional

• 1 to 2 teaspoons sesame seeds, optional

1. Gather the ingredients.

2. Select the preferred cooking vessel and follow the directions for each as indicated below.

3. Pressure cooker method. In a large bowl, combine the meat, onion, garlic, salt, pepper, ground ginger, crumbled saffron, ground turmeric, Ras el Hanout, cinnamon sticks, and oils.

   Transfer the mixture to the pressure cooker. Brown the meat mixture for a few minutes over medium heat.

   Add 2 1/2 cups of water and the cilantro. Over high heat, bring the meat and liquid to a fast simmer.

   Cover tightly and continue heating until pressure is achieved. Reduce the heat to medium, and cook with pressure for 45 to 50 minutes.

   After the meat has cooked, release the pressure. Remove and reserve 1/2 cup of the liquids.

   Continue cooking the mixture in the pressure cooker over low heat, uncovered, stirring occasionally, until the sauce is reduced to mostly oils and onion.

4. Pot method. In a large bowl, combine the meat, onion, garlic, salt, pepper, ground ginger, crumbled saffron, ground turmeric, Ras el Hanout, cinnamon sticks, and oils.

   Transfer the mixture to a large pot. Brown the meat mixture for a few minutes over medium heat.

   Add 2 1/2 cups of water and the cilantro. Over high heat, bring the meat and liquid to a fast simmer.

   Cover and simmer the meat over medium heat for 2 to 2 and 1/2 hours, until the meat is very tender. About halfway through cooking, remove and reserve 1/2 cup of the liquids.

   If necessary, add a small amount of water during cooking to prevent the meat from scorching.

   When the meat has cooked, reduce the sauce over low heat, uncovered, stirring occasionally, until it is mostly oils and onion.

5. Clay or ceramic tagine method. Layer the onion rings on the bottom of the tagine.

   Place the meat mixture on top of the onion rings.

   Add the water, cover, and place the tagine on a diffuser over medium heat.

   Allow the tagine to reach a simmer (this may take a long time), and then reduce the heat to the lowest temperature necessary to maintain the simmer.

   About two hours into the cooking, remove and reserve 1/2 cup of the liquids.

   Allow the tagine to cook for about three hours, or until the meat is tender and the liquids are reduced.

6. For the apricots. While the meat is cooking, put the apricots in a small pot and just cover with water. Simmer the apricots over medium heat, partially covered, for 10 to 15 minutes, or until tender.

7. Drain the apricots and add the sugar (or honey), cinnamon and the 1/2 cup of reserved liquid from the meat. Simmer the apricots for about 5 to 10 minutes, or until they are sitting in a thick syrup.

8. To serve. Remove and discard the cilantro. Put the meat on a large serving platter (or leave in the base of the tagine, if using). Spoon the apricots and syrup on top. If desired, garnish with fried almonds and sesame seeds.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Recipe Tags:

• lamb
• moroccan lamb
• beef tagine
• dinner

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