The Lamb Mince and Apricot Tagine is a delicious testament to Morocco’s rich culinary history, a cuisine deeply rooted in the crossroads of African, Arabic, and Mediterranean influences. This recipe celebrates the signature flavors of Moroccan cooking—an intricate balance of savory, sweet, and fragrant—while presenting it in a more approachable form by using lamb mince. The dish is a warming, aromatic experience, perfect for anyone seeking to explore the exotic charm of North African cuisine.
At its core, tagine is named after the conical clay pot in which it is traditionally cooked. While the recipe adapts the spirit of this dish for modern kitchens (a simple pan or pot works just as well), it stays true to the essence of the tagine: a slow-simmered, one-pot meal that allows spices and ingredients to develop into layers of flavor. For centuries, tagines have been a staple in Moroccan households, not just for their taste and heartiness but also for their cultural significance. These dishes are often shared communally, served with bread or couscous, fostering a sense of togetherness at the table.
The spices are pivotal to this tagine recipe. Ground cumin and coriander lend earthy and citrusy undertones, while a dash of cinnamon adds a faint, warming sweetness. Together, these define the alluring aroma that wafts from the kitchen as the dish cooks. These spices mirror the history of the spice trade, integral to Moroccan cuisine, which brought once-exotic elements like cinnamon and saffron into its fold.
Perhaps one of the more delightful aspects of this particular tagine is the inclusion of dried apricots. Fruit plays an integral role in Moroccan cooking, often paired with meat to create a divine sweet-and-savory interplay. The dried apricots in this dish not only offer a natural sweetness but also a chewy texture that contrasts beautifully with the tender lamb. Honey, another common ingredient in Moroccan cuisine, enhances this sweetness, creating a nuanced depth of flavor.
This dish stands out because it uses lamb mince instead of the more common lamb chunks. This slight adaptation makes the recipe quicker and more practical for home cooks while still delivering the rich flavor lamb is known for. Lamb, when spiced and cooked gently, becomes incredibly flavorful, soaking up all the fragrant spices and juices in the dish.
The Lamb Mince and Apricot Tagine also incorporates everyday kitchen staples, such as canned tomatoes and chicken stock, making it accessible for cooks who might not have traditional Moroccan ingredients on hand. Garnishing with fresh cilantro adds a burst of herbal brightness at the end, creating a final touch of freshness to the hearty, slow-cooked dish.
This recipe, while deeply inspired by Moroccan culinary traditions, remains flexible and inclusive. Beef mince can easily substitute lamb, and a touch of harissa can be added for those who enjoy heat. From its spice-laden aroma to its tender, flavorful finish, this dish captures the vibrant soul of Morocco, bringing its comforting and fragrant essence into kitchens around the world. It’s more than a meal—it’s a connection to a time-honored culinary art form that celebrates hospitality, warmth, and the joys of sharing food with loved ones.
Lamb Mince and Apricot Tagine
Ingredients
2 tablespoons Olive oil - extra virgin
500 grams ground lamb (minced lamb) - preferably organic
1 large Onion - finely chopped
3 cloves Garlic - minced
1 teaspoon cumin
1 teaspoon Ground coriander
½ teaspoon Cinnamon - ground
1 cup Chicken stock - low sodium
1 can Tomatoes - chopped, (400 grams or 14 ounces)- 1 cup Dried apricots - sliced
2 tablespoons Honey
1 tablespoon Cilantro - fresh, chopped, for garnishing
Instructions
- Heat olive oil over medium heat in a large pan or tagine. Add the chopped onion and minced garlic, sautéing until the onion turns soft and translucent, about 5-7 minutes.
- Add the lamb mince, breaking it up with a spoon, and cook until browned all over, about 8-10 minutes. Drain any excess fat.
- Stir in the ground cumin, coriander, and cinnamon, cooking until fragrant, roughly 1-2 minutes.
- Add the chicken stock and chopped tomatoes, bringing the mixture to a simmer.
- Introduce the dried apricots and honey, stirring well. Lower the heat and simmer gently for about 40 minutes, or until the sauce has thickened and flavors meld together beautifully.
- Season the tagine with salt and pepper to taste. Garnish with freshly chopped cilantro just before serving.
