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Lamb Tagine with Apricots & Almonds

ServesServes 6 - 8
Cooking timeCooking Time:
Prep Time:


  • 85 g (1/2 cup) SAFARI Dried Apricots
  • 85 g (1/2 cup) SAFARI Pitted Dates, sliced
  • 25 g (1/4 cup) SAFARI Flaked Almonds
  • 1 tablespoon sweet paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 1.5 kg boneless lamb shoulder, fat trimmed, cut into 5cm pieces
  • 400 ml chicken stock
  • 2 tomatoes, coarsely grated
  • 1 large brown onion, coarsely grated
  • 4 garlic cloves, crushed
  • 1 tablespoon honey
  • 1 x 2cm cinnamon stick
  • 1/3 cup fresh coriander sprigs
  • Cooked couscous, to serve


  1. Combine paprika, cumin, ginger, ground coriander and cayenne pepper in a glass or ceramic bowl. Season with pepper & salt. Add the lamb and toss to coat. Cover and place in the fridge overnight to marinate.
  2. Preheat oven to 180°C.
  3. Transfer the lamb mixture to a 2.5L (10-cup) capacity ovenproof dish.
  4. Stir in the stock, tomato, onion, garlic, honey, cinnamon.
  5. Bake, covered, for 2.5 hours or until the lamb is almost tender.
  6. Stir in the apricots and dates. Season with salt.
  7. Bake, uncovered, for 45 minutes or until sauce thickens and lamb is tender.
  8. Toast the almonds in a large frying pan over medium heat for 3 minutes or until lightly brown.
  9. Sprinkle over the lamb and serve with the couscous.
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