MoroccanMedium · Hot
Apricot and Lamb Tagine with Spiced Broth
A fragrant Moroccan tagine where tender lamb simmers with sweet mango in a saffron-kissed broth infused with warming spices. The honey and fruit create that perfect sweet-savory balance Fatima loves.
Prep
20 min
Cook
1h 5m
Rest
15 min
Total
1h 30m
Method
Preparing the Lamb
1
In a small bowl, combine cumin, cinnamon, turmeric, ground ginger, salt, and black pepper. Pat lamb chops dry and rub the spice mixture all over the meat, pressing gently to adhere. Let rest at room temperature for 15 minutes while you prepare the other ingredients.
Building the Tagine Base
2
Warm olive oil in the base of your tagine or a wide Dutch oven over medium-high heat. Add the diced yellow onion and cook, stirring occasionally, until softened and lightly golden, about 6 minutes. Add the minced garlic and cook for another minute until fragrant.
Browning and Braising the Lamb
3
Add the seasoned lamb chops to the tagine, searing each side for 3-4 minutes until deeply browned. Work in batches if necessary to avoid crowding. Pour in the chicken broth, then crumble the saffron threads over the surface and stir in the honey.
4
Nestle the diced mango around and between the lamb chops. Squeeze the lemon juice over everything and add the spent lemon halves to the pot. Bring to a gentle simmer.
Slow Simmering to Perfection
Finishing and Serving
6
Remove the lid and let the tagine cook uncovered for 5 more minutes to allow the sauce to reduce and intensify. Taste and adjust seasoning with salt if needed. Scatter fresh cilantro over the surface and serve directly from the tagine, accompanied by crusty bread or fluffy couscous if desired.
D
Nutri-Score
Needs balance
A–E · lower is better · score 11
Calories
768
per serving
High in saturated fat · 30gHigh in protein · 52g
Protein
52g
Carbs
28g
Fat
51g
Sat. fat
30g
Fiber
4g
Sugar
20g
Sodium
757mg
Gluten FreeDairy FreeDiabetes FriendlyMediterranean AlignedWeight Loss SupportiveHigh ProteinBalanced Macros
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
E
Environmental impact
Very high impact
A–E · lower is better · includes estimates
kg CO2e
8.2
per serving
ECarbonCEU all-round· carbon sets the grade
Water
2.1m³
Land
897Pt
Runoff
0.4g P
Lamb chops drives 98% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
8
Umami
7
Sweet
5
Salty
4
Sour
2
Bitter
4
Spicy
Textures
TenderSaucySilkyMelt In Your Mouth
Aromas
SpicedFloralSweetSavoryCitrusy
Kitchen Equipment
Primary Tool
TagineTagineDutch OvenCast Iron SkilletTongsSpider StrainerChef KnifeCutting BoardSmall BowlMixing SpoonMeasuring SpoonsMeasuring CupsMicroplane GraterKitchen TimerPlastic WrapAluminum FoilPaper TowelsKitchen Towel
Counter FootprintLarge
Techniques
Safety & Storage
Cooking Temperature
Sear lamb chops at medium-high heat until deeply browned, 3-4 minutes per side. Internal temperature must reach 145°F for medium-rare, then rest 3 minutes before serving.
During final 5-minute uncovered simmer, monitor closely to prevent excessive reduction. Broth should coat a spoon without burning.
Cross Contamination
Use separate cutting boards and utensils for raw lamb and ready-to-eat ingredients like cilantro garnish. Never place cooked meat on plates that held raw meat.
Wash hands thoroughly with soap after handling raw lamb chops before touching other ingredients or cooking surfaces.
High Risk Population
Do not feed honey to children under 12 months due to risk of infant botulism. The 2 tbsp honey in this recipe is fully cooked which reduces but does not eliminate risk for infants.
Storage
Cool tagine to room temperature within 1 hour, then refrigerate at 40°F or below. Consume leftovers within 3-4 days or freeze for up to 3 months at 0°F.
Store saffron threads in an airtight container away from light and heat to preserve potency. Exposure degrades flavor compounds.
Allergen Warning
If using store-bought chicken broth, verify the label for hidden allergens such as celery, wheat, or soy commonly used as flavor enhancers or thickeners.
Handling
Saffron threads should be added off-heat or with liquid to prevent scorching. Dissolve in 2 tbsp warm broth for 5 minutes before adding for even distribution.
The 15-minute rest time for lamb at room temperature before cooking should not exceed 2 hours total (including preparation) to maintain food safety.
Pro Tips
Technique
Never rush the browning step — you want each lamb chop to develop a deep, caramelized crust before the broth goes in. This Maillard reaction creates layers of flavor that the long simmer will only deepen.
Substitution
If fresh mango isn't available, dried apricots make a lovely substitute and are more traditional in many Moroccan households. Simply rehydrate them in warm water for 15 minutes before adding to the tagine.
From the chef
Lamb and fruit is one of the oldest combinations in Moroccan cooking, and it works because each element respects the other. The lamb chops are rubbed with cumin, cinnamon, turmeric, and ginger, seared until deeply browned, then returned to a saffron-kissed broth that builds its golden color slowly. Diced mango nestles in around the meat and softens over forty-five minutes into something that is neither fruit nor sauce but both at once. Honey and lemon go in during the last simmer to balance the sweet against the savory. A handful of fresh cilantro scattered at the end is not decoration — it is the brightness that makes everything else sharper.
TagsSlow CookedLambBraisedSweet SavoryAromaticSaffronFruit And MeatMoroccanTagine
AllergensSulfites
Source: generated · June 10, 2026