How to Make Lamb and Apricot Tagine – UK Style

Published by foodie Parmod.

Looking for a dish that’s both comforting and exotic? A lamb and apricot tagine might be just what your weeknight dinner or weekend gathering needs. While tagine is traditionally a North African dish, it has found its way into many British kitchens thanks to its bold spices, tender meat, and sweet-savoury combination.

In this UK-style recipe, we’ll show you how to make a lamb and apricot tagine using ingredients you can easily find at your local supermarket – no specialist cookware required.

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What Is a Tagine?

A tagine is both the name of a dish and the conical clay pot it’s traditionally cooked in. The dish itself is a slow-cooked North African stew, often made with meat, dried fruit, and warm spices like cumin, cinnamon, and ginger. In the UK, it’s become a popular option for those who love rich, aromatic flavours.

This lamb and apricot tagine brings a British twist to the Moroccan classic by simplifying the method while keeping all the flavour.

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Ingredients (Serves 4)

800g lamb shoulder, diced into chunks

2 tablespoons olive oil

1 large onion, finely chopped

2 garlic cloves, minced

1 thumb-sized piece of fresh ginger, grated

1 teaspoon ground cinnamon

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon turmeric

Salt and freshly ground black pepper, to taste

400g tin chopped tomatoes

250ml lamb or chicken stock

100g dried apricots, halved

1 tablespoon clear honey

Fresh coriander or parsley, for garnish

Toasted almonds, optional, for topping

Couscous, to serve

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Equipment

Large saucepan or casserole dish with lid

Wooden spoon

Chopping board and knife

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Step-by-Step Method

1. Brown the Lamb

Heat the olive oil in a large casserole dish or saucepan over medium-high heat. Add the lamb in batches and brown on all sides. Remove with a slotted spoon and set aside.

2. Cook the Aromatics

In the same pan, add the chopped onion and cook gently for 5–7 minutes until soft and translucent. Stir in the garlic and ginger and cook for another minute.

3. Add the Spices

Sprinkle in the cinnamon, cumin, coriander, and turmeric. Stir to coat the onions and allow the spices to toast for a minute or so to release their fragrance.

4. Combine the Ingredients

Return the lamb to the pan. Add the chopped tomatoes, stock, dried apricots, and a good pinch of salt and pepper. Stir well, bring to a simmer, then cover with a lid.

5. Simmer Gently

Reduce the heat and let it simmer gently for 1½ to 2 hours, or until the lamb is tender and the sauce has thickened. Stir occasionally and add a splash more stock or water if needed.

6. Finish with Honey

Once the lamb is meltingly tender, stir in the honey and adjust seasoning if necessary. The honey enhances the natural sweetness of the apricots and balances the spices beautifully.

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How to Serve Lamb and Apricot Tagine

Spoon over fluffy couscous, rice, or even mashed potato if you fancy a British twist.

Garnish with chopped coriander or parsley for freshness.

Sprinkle toasted almonds on top for added texture (optional but recommended).

Serve with flatbread or warm pitta to mop up the sauce.

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Tips for the Perfect Tagine

Lamb shoulder is ideal for slow cooking – avoid lean cuts which can dry out.

If you don’t have apricots, prunes or raisins work just as well.

Want more veg? Add chickpeas, sweet potato, or butternut squash during the last 30 minutes of cooking.

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Why You’ll Love This UK-Style Tagine

This lamb and apricot tagine takes the deep, fragrant roots of Moroccan cuisine and makes it accessible for British home cooks. You don’t need a clay tagine or a trip to a specialist shop – everything can be found at your local supermarket.

It's the perfect balance of savoury and sweet, ideal for impressing dinner guests or giving your family something different midweek. Plus, it’s easy to make ahead and tastes even better the next day.

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Final Thoughts

Now you know exactly how to make lamb and apricot tagine – UK style, there’s no excuse not to give it a go. With tender slow-cooked lamb, sweet apricots, and rich spices, it’s a dish that brings warmth and comfort to the table any time of year.

Perfect for Sunday lunch, dinner parties, or batch-cooking your weekly meals – this tagine is a guaranteed crowd-pleaser with a touch of exotic flair.

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How to make lamb and apricot tagine

Lamb and apricot tagine UK recipe

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Moroccan lamb tagine made in the UK

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Have you tried this recipe? Let us know how it turned out or share your own twist in the comments below!

--- write ✍️ by foodie Parmod.