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Cinnamon Lamb Tagine with Apricots

Annacia *


Cinnamon is possibly the most important ingredient in North African spice blends. Here, its sweetness is balanced by the fruitiness of the dried apricots. This is definitely one of those dishes that's even better the next day, so don't be afraid to make a big batch of this tasty, protein-packed lamb dish and eat it all week.

Beef may be used in place of lamb if desired.


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15 Min
1 Hr 30 Min
Stove Top


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3 Tbsp
avocado or olive oil
onion, cut into quarters
1 Tbsp
ras el hanout spice mix
aditional cinnamon to taste
1 1/2
boneless young lamb legs, trimmed and cubed
cloves garlic, chopped
14-ounce can diced tomatoes, with juice
carrots, cut into coins
medium zucchini, chopped
1/2 c
dried apricots, sliced
1 c
cooked chickpeas, drained
1 Tbsp

How to Make Cinnamon Lamb Tagine with Apricots


  • 1In the bottom of a flameproof tagine, heat oil over medium heat. Add onion and cook, stirring, for 5 minutes.
  • 2Add spice blend and the extra cinnamon, lamb and garlic, stirring to coat lamb with vegetables and seasonings.

    Cook, stirring occasionally, for 6 to 7 minutes or until lamb is browned on all sides.
  • 3Add tomatoes with juice, carrots, zucchini and apricots and bring liquids to a boil, stirring frequently.

    Cover with tagine lid, reduce heat to low and simmer, stirring occasionally, for 1 hour.
  • 4Stir in chickpeas and honey, replace lid and simmer for 15 to 20 minutes or until lamb is tender.

Printable Recipe Card

About Cinnamon Lamb Tagine with Apricots

Course/Dish: Casseroles
Main Ingredient: Lamb
Regional Style: Moroccan

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