Fez Imperial Lamb Tagine with Saffron-Kissed Apricots and Toasted Marcona Almonds
Transport your senses to the ancient imperial city of Fez with this exquisitely crafted lamb tagine. Succulent pieces of lamb shoulder are slow-braised to melting tenderness in a rich, aromatic broth infused with the golden glow of saffron and a complex blend of Ras el Hanout, ginger, and turmeric. Sweet, plump dried apricots are introduced to lend a subtle fruitiness, balancing the savory depth of the lamb and spices. The dish culminates with a delicate hint of orange blossom water and a vibrant garnish of toasted Marcona almonds, fresh cilantro, and mint, offering a symphony of textures and an unparalleled taste profile that is both traditional and profoundly refined.
Gourmet Ingredients
Check ingredients off as you assemble them.
- Boneless lamb shoulder or leg1.2 kg, cut into 5 cm cubes
- Extra virgin olive oil3 tablespoons
- Large yellow onions2 , finely chopped
- Garlic cloves4 , minced
- Fresh ginger5 cm piece, grated
- Saffron threads0.5 teaspoon, steeped in 1/4 cup (60 ml) hot water
- Ras el Hanout2 tablespoons
- Ground turmeric1 teaspoon
- Ground cumin1 teaspoon
- Sweet paprika1 teaspoon
- Fine sea salt1.5 teaspoons, or to taste
- Freshly ground black pepper0.5 teaspoon
- Chicken or lamb broth3 cups (720 ml)
- Dried apricots1 cup (approx. 150g), halved
- Honey2 tablespoons
- Preserved lemon0.5 , pulp only, finely chopped
- Orange blossom water1 teaspoon
- Marcona almonds0.5 cup (approx. 60g), toasted and roughly chopped
- Fresh cilantro0.25 cup, finely chopped, for garnish
- Fresh mint2 tablespoons, finely chopped, for garnish
- Argan oil1 tablespoon, for drizzling (optional)
Method of Preparation
Follow these step-by-step instructions carefully.
- 1Step 1
In a large bowl, toss the lamb cubes with 1 tablespoon of olive oil, 1 tablespoon of Ras el Hanout, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Marinate for at least 20 minutes at room temperature, or up to 4 hours in the refrigerator.
- 2Step 2
Heat the remaining 2 tablespoons of olive oil in a large, heavy-bottomed tagine or Dutch oven over medium-high heat. Sear the lamb in batches until well browned on all sides, about 5-7 minutes per batch. Remove the seared lamb and set aside.
- 3Step 3
Reduce the heat to medium. Add the chopped onions to the pot and sauté until softened and translucent, about 8-10 minutes. Add the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
- 4Step 4
Stir in the remaining 1 tablespoon of Ras el Hanout, ground turmeric, ground cumin, and sweet paprika. Cook for 1 minute, stirring constantly, until the spices are fragrant.
- 5Step 5
Return the seared lamb to the pot. Pour in the saffron-infused hot water and the chicken or lamb broth. Add the halved dried apricots. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 2.5 to 3 hours, or until the lamb is fork-tender.
- 6Step 6
After the lamb is tender, stir in the honey, finely chopped preserved lemon pulp, and orange blossom water. Simmer uncovered for 15-20 minutes to allow the sauce to thicken slightly and the flavors to meld. Taste and adjust seasoning if necessary.
- 7Step 7
To serve, ladle the Fez Imperial Lamb Tagine into individual bowls or a large serving platter. Garnish generously with toasted Marcona almonds, fresh cilantro, and fresh mint. Drizzle with a touch of Argan oil, if desired. Serve immediately, traditionally with couscous or warm crusty bread.
- 8Step 8
For an elevated presentation, serve the tagine in a traditional clay tagine pot to retain heat and enhance the aromatic experience.
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Recipe Details
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Gourmet ingredients or slow cooking. Ideal for celebration feasts.