Imperial Lamb Tagine with Golden Apricots, Toasted Walnuts, and Saffron-Orange Blossom Nectar
Embark on a culinary journey to the heart of Morocco with this regal lamb tagine, a masterpiece of sweet and savory harmony. Succulent cuts of lamb, slow-braised to melting tenderness, are enrobed in a golden elixir of saffron-infused broth, fragrant with ginger, turmeric, and the exquisite blend of Ras el Hanout. Sun-kissed apricots plump with sweetness and toasted walnuts add layers of texture and a delicate nutty counterpoint. A whisper of orange blossom water in the final stages elevates the dish, creating an ethereal aroma and a truly unforgettable taste experience that is both ancient and profoundly refined.
Gourmet Ingredients
Check ingredients off as you assemble them.
- Lamb shoulder, bone-in, cut into 5cm pieces1.2 kg
- Yellow onions, thinly sliced2 large (approx. 400g)
- Garlic cloves, minced4
- Fresh ginger, grated2 tablespoons
- Extra virgin olive oil3 tablespoons
- Saffron threads, steeped in 60ml warm water1 teaspoon
- Ras el Hanout2 teaspoons
- Ground turmeric1 teaspoon
- Ground cumin1 teaspoon
- Ground cinnamon0.5 teaspoon
- Black pepper, freshly ground0.5 teaspoon
- Sea salt1 teaspoon
- Dried golden apricots, halved150 g
- Toasted walnuts, roughly chopped80 g
- Clear honey2 tablespoons
- Orange blossom water1 teaspoon
- Chicken broth, low sodium500 ml
- Fresh cilantro, chopped0.25 cup
- Fresh flat-leaf parsley, chopped0.25 cup
Method of Preparation
Follow these step-by-step instructions carefully.
- 1Step 1
In a large bowl, combine the lamb pieces with 1 tablespoon of olive oil, 1 teaspoon of Ras el Hanout, turmeric, cumin, cinnamon, black pepper, and sea salt. Mix well to coat the lamb evenly. Cover and refrigerate for at least 30 minutes, or preferably 2 hours.
- 2Step 2
Heat the remaining 2 tablespoons of olive oil in a large tagine or heavy-bottomed Dutch oven over medium-high heat. Sear the lamb pieces in batches until nicely browned on all sides. Remove the lamb and set aside.
- 3Step 3
Add the thinly sliced onions to the same pot, reducing the heat to medium-low. Sauté the onions, stirring occasionally, until they are very soft and caramelized, about 15-20 minutes.
- 4Step 4
Stir in the minced garlic, grated ginger, and the remaining 1 teaspoon of Ras el Hanout. Cook for another 2-3 minutes until fragrant.
- 5Step 5
Return the seared lamb to the pot. Pour in the saffron-infused water and the chicken broth. Bring the mixture to a gentle simmer.
- 6Step 6
Add the halved dried apricots. Cover the tagine or Dutch oven tightly and reduce the heat to low. Let it braise gently for 2.5 to 3 hours, or until the lamb is fork-tender. Stir occasionally to prevent sticking and ensure even cooking.
- 7Step 7
Once the lamb is tender, stir in the honey and orange blossom water. Continue to simmer, uncovered, for another 10-15 minutes to allow the sauce to thicken slightly.
- 8Step 8
Just before serving, stir in the toasted walnuts, fresh cilantro, and parsley.
- 9Step 9
Serve hot, traditionally with couscous or crusty bread, allowing each serving to get a generous portion of the lamb, apricots, walnuts, and rich sauce.
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Recipe Details
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Gourmet ingredients or slow cooking. Ideal for celebration feasts.