Moroccan dinner

Moroccan Lamb & Apricot Tagine

Name: Moroccan Lamb & Apricot Tagine
Total time: 1 h 40 min
Yield: 2 servings
Cuisine: Moroccan
Ingredients: 400 g Lamb shoulder, cut into chunks; 1 whole Onion, diced; 2 tsp Ras el hanout; 0.5 tsp Ground cinnamon; 200 g Chopped tomatoes; 80 g Dried apricots; 200 g Cooked chickpeas; 300 ml Chicken or vegetable stock; 120 g Couscous; 20 g Toasted flaked almonds

There is something truly magical about letting a pot bubble away on the hob while the house fills with the sweet scent of cinnamon and ras el hanout. This Moroccan lamb tagine recipe delivers melt-in-the-mouth shoulder chunks, juicy dried apricots, and hearty chickpeas in a rich, glossy sauce. Designed for two, it feels wonderfully indulgent without demanding complicated chef tricks. Spoon it generously over steaming couscous, scatter with crunchy almonds, and settle in for a cosy, deeply satisfying feast that proves good things come to those who wait.

Jump to recipe

Tender Moroccan lamb and apricot tagine served over fluffy couscous in a ceramic bowl, garnished with toasted flaked almonds.

100 min · Leisurely
Confident
Medium spice
Serves 2
Hob

High proteinDairy freeHigh proteinHotComfort foodOne potMeal prep

Contains: Wheat, Tree nuts. Always check ingredient labels.

Why you'll love it

Melt-in-the-mouth tender lamb shoulder simmered slowly with warming spices.
Sweet dried apricots balance savoury chickpeas for an irresistible texture.
A comforting one-pot stew that fills your kitchen with incredible aromas.

Fits your table

Eating solo

Cook the full recipe to enjoy a sensational hot dinner tonight and an effortless gourmet lunch tomorrow.

For two

Scaled neatly for two, it makes an ideal weekend date-night feast with minimal washing up.

With kids

Gentle warming spices and naturally sweet apricots make this dish an approachable introduction to North African flavours.

Swaps

For a gluten-free option, swap the couscous for fluffy quinoa or rice, and omit the toasted almonds for a nut-free version.

Ingredients

2 servings

Lamb shoulder, cut into chunks400 g
Onion, diced1 whole
Ras el hanout2 tsp
Ground cinnamon0.5 tsp
Chopped tomatoes200 g
Dried apricots80 g
Cooked chickpeas200 g
Chicken or vegetable stock300 ml
Couscous120 g
Toasted flaked almonds20 g

Steps

Storage & leftovers

Store leftovers in an airtight container in the fridge for up to 3 days, or freeze the tagine sauce separately for up to 3 months. Reheat gently on the hob with a splash of water until piping hot.

Nutrition

This dinner leans high protein. We don't publish calorie numbers until they're calculated from real data.

Questions

Can I make this tagine gluten-free?

Yes, simply replace the couscous with steamed rice or millet, as the tagine itself contains no wheat ingredients.

Is this recipe dairy-free?

Yes, this recipe is naturally dairy-free when prepared with dairy-free stock.

What can I use if I do not have ras el hanout?

You can substitute an equal blend of ground cumin, ground coriander, ground ginger, and a pinch of turmeric.

Can I make the tagine ahead of time?

Yes, preparing it a day in advance allows the spices and flavours to meld together and become even richer.

Appears in

Still undecided? Let Salty pick tonight's dinner

Get personalized ideas

Last updated 2026-11-08