Lamb Tagine with Apricots

Name: Lamb Tagine with Apricots
Total time: 3 h 17 min
Yield: 4 servings
Ingredients: 0.25 tsp saffron threads; 2 tbsp Water; 2 tsp Ground cumin; 2 tsp Ground coriander; 1 tsp Ground cinnamon; 1 tsp Ground ginger; 1 tsp sweet paprika; 0.5 tsp Ground turmeric; 0.25 tsp Cayenne pepper; 900 g Lamb shoulder; 1 tsp Salt; 0.5 tsp Ground black pepper; 2 tbsp Extra-virgin olive oil; 2 piece Red onion; 4 clove Garlic clove; 20 g Fresh ginger; 400 g Plum tomatoes; 2 tbsp Extra-virgin olive oil; 400 ml Water; 2 tbsp Honey; 1 tsp Salt; 0.5 tsp Ground black pepper; 200 g Dried apricots; 240 g Canned chickpeas; 1 piece Lemon; 50 g Blanched almonds; 20 g fresh coriander; 15 g Flat-leaf parsley

3 hr 17 min · 45 min active · makes 4 pieces · ~2.75 kg · Easy

Moroccan lamb shoulder braised with dried apricots, tomatoes, turmeric and cumin until tender, finished with fresh lemon. Serves 4.

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Lamb Tagine with Apricots

Moroccan lamb shoulder braised with dried apricots, tomatoes, turmeric and cumin until tender, finished with fresh lemon. Serves 4.

See more →

TOTAL TIME

3 hr 17 min

ACTIVE TIME

45 min

QUANTITY

4 pieces · ~2.75 kg

DIFFICULTY

Easy

CUISINE

—

Who’s eating

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/24

Tools0/16

Ingredients

0/24 gathered · 4 servings

0.25tsp

as needed

2tsp

1tsp

0.5tsp

0.25tsp

900g

2tsp

1tsp

4tbsp

2piece

4clove

20g

400g

2tbsp

200g

240g

1piece

50g

20g

15g

#	Quantity	Notes	State
1	0.25tsp	—	—
2	as needed	—	—
3	2tsp	—	—
4	2tsp	—	—
5	1tsp	—	—
6	1tsp	—	—
7	1tsp	—	—
8	0.5tsp	—	—
9	0.25tsp	—	—
10	900g	—	—
11	2tsp	—	—
12	1tsp	—	—
13	4tbsp	—	—
14	2piece	—	—
15	4clove	—	—
16	20g	—	—
17	400g	—	—
18	2tbsp	—	—
19	200g	—	—
20	240g	—	—
21	1piece	—	—
22	50g	—	—
23	20g	—	—
24	15g	—	—

Tools

19 items

Serveware

1 item

Procedure

64 steps

1 of 64

Crumble the saffron into the small bowl.

Saffron threads · 0.25 tsp

⏱ 5s

ResultSaffron threads

2 of 64

Add 2 tablespoons of warm water and set aside to infuse.

Water · 2 tbsp

⏱ 5s

ResultSaffron waterused in step 42

3 of 64

Put the cumin in the large bowl.

Ground cumin · 2 tsp

⏱ 5s

ResultGround cumin

4 of 64

Add the ground coriander.

Ground coriander · 2 tsp

⏱ 5s

ResultCumin and coriander

5 of 64

Add the cinnamon.

Ground cinnamon · 1 tsp

⏱ 5s

ResultSpices with cinnamon

6 of 64

Add the ground ginger.

Ground ginger · 1 tsp

⏱ 5s

ResultSpices with ginger

7 of 64

Add the paprika.

Sweet paprika · 1 tsp

⏱ 5s

ResultSpices with paprika

8 of 64

Add the turmeric.

Ground turmeric · 0.5 tsp

⏱ 5s

ResultSpices with turmeric

9 of 64

Add the cayenne.

Cayenne pepper · 0.25 tsp

⏱ 5s

ResultRas el hanout mix

10 of 64

Add the boneless lamb shoulder, cut into 4 cm chunks.

Lamb shoulder · 900 g

⏱ 15s

ResultLamb and spices

11 of 64

Add 1 teaspoon of the salt.

Salt · 1 tsp

⏱ 5s

ResultSalted lamb

12 of 64

Add half a teaspoon of the pepper.

Ground black pepper · 0.5 tsp

⏱ 5s

ResultSeasoned lamb

13 of 64

Add 2 tablespoons of the olive oil and toss until the lamb is coated.

Extra-virgin olive oil · 2 tbsp

⏱ 40s

ResultSpiced lamb

14 of 64

Leave in the fridge for at least 30 minutes.

⏱ 30 min

ResultMarinated lambused in step 32

15 of 64

Lay the onions on the chopping board.

Red onion · 2 piece

⏱ 5s

ResultRed onion

16 of 64

Cut them in half through the root and peel off the skins.

Red onion · step 15

⏱ 1 min

ResultPeeled onion halves

17 of 64

Slice them thinly.

Peeled onion halves · step 16

⏱ 3 min

ResultSliced red onion

18 of 64

Put the onion in the medium bowl.

Sliced red onion · step 17

⏱ 5s

ResultSliced red onionused in step 38

19 of 64

Lay the garlic cloves on the chopping board.

Garlic clove · 4 clove

⏱ 5s

ResultGarlic clove

20 of 64

Crush each clove lightly with the flat of the knife and pull off the skin.

Garlic clove · step 19

⏱ 30s

ResultPeeled garlic cloves

21 of 64

Chop the garlic finely.

Peeled garlic cloves · step 20

⏱ 45s

ResultChopped garlic

22 of 64

Put the garlic in the small bowl.

Chopped garlic · step 21

⏱ 5s

ResultChopped garlic

23 of 64

Lay the ginger on the board.

Fresh ginger · 20 g

⏱ 5s

ResultFresh ginger

24 of 64

Scrape off the skin with the edge of the spoon, trimming any knobbly bits with the knife.

Fresh ginger · step 23

⏱ 30s

ResultPeeled fresh ginger

25 of 64

Chop it finely.

Peeled fresh ginger · step 24

⏱ 40s

ResultFinely chopped ginger

26 of 64

Add it to the garlic.

Finely chopped ginger · step 25

⏱ 5s

ResultGarlic and gingerused in step 40

27 of 64

Lay the tomatoes on the board.

Plum tomatoes · 400 g

⏱ 5s

ResultPlum tomatoes

28 of 64

Core and chop them roughly.

Plum tomatoes · step 27

⏱ 1 min 30s

ResultRoughly chopped plum tomatoes

29 of 64

Put them in a second medium bowl.

Roughly chopped plum tomatoes · step 28

⏱ 10s

ResultRoughly chopped plum tomatoesused in step 41

30 of 64

Pour the rest of the oil into the large flameproof casserole.

Extra-virgin olive oil · 2 tbsp

⏱ 5s

ResultExtra-virgin olive oil

31 of 64

Heat over a medium-high heat.

⏱ 1 min 30s

ResultHot oil

32 of 64

Add half the lamb.

Marinated lamb · step 14

⏱ 30s

ResultFirst lamb searing

33 of 64

Brown for about 5 minutes, turning, until coloured all over.

⏱ 5 min

ResultFirst browned lamb

34 of 64

Lift onto the plate.

First browned lamb · step 33

⏱ 20s

ResultFirst browned lamb

35 of 64

Add the rest of the lamb.

First browned lamb · step 34

⏱ 30s

ResultSecond lamb searing

36 of 64

Brown it the same way.

⏱ 5 min

ResultSecond browned lamb

37 of 64

Add it to the plate and turn the heat to medium.

Second browned lamb · step 36

⏱ 20s

ResultBrowned lambused in step 47

38 of 64

Add the onions.

Sliced red onion · step 18 Browned lamb · step 37

⏱ 10s

ResultOnion in lamb fat

39 of 64

Cook for about 8 minutes, stirring, until soft.

⏱ 8 min

ResultSoft onion

40 of 64

Add the garlic and ginger and stir for a minute.

Garlic and ginger · step 26

⏱ 1 min

ResultOnion, garlic and ginger

41 of 64

Add the tomatoes.

Roughly chopped plum tomatoes · step 29

⏱ 10s

ResultTagine base

42 of 64

Add the saffron and its water.

Saffron water · step 2

⏱ 5s

ResultTagine base with saffron

43 of 64

Pour in 400 ml of water.

Water · 400 ml

⏱ 10s

ResultTagine liquor

44 of 64

Add the honey.

Honey · 2 tbsp

⏱ 10s

ResultSweetened liquor

45 of 64

Add the rest of the salt.

Salt · 1 tsp

⏱ 5s

ResultSalted liquor

46 of 64

Add the rest of the pepper.

Ground black pepper · 0.5 tsp

⏱ 5s

ResultSeasoned liquor

47 of 64

Return the lamb and its juices.

Browned lamb · step 37

⏱ 20s

ResultLamb in liquor

48 of 64

Bring to a simmer.

⏱ 4 min

ResultSimmering tagine

49 of 64

Turn the heat to low and cover.

⏱ 5s

50 of 64

Simmer gently for 1¾ hours, stirring now and then.

⏱ 1 hr 45 min

ResultBraised lamb

51 of 64

Lift off the lid and add the apricots.

Dried apricots · 200 g

⏱ 15s

ResultLamb and apricots

52 of 64

Add the drained tinned chickpeas.

Canned chickpeas · 240 g

⏱ 15s

ResultLamb, apricots and chickpeas

53 of 64

Simmer uncovered for 20 minutes, until the lamb is very tender and the sauce has thickened.

⏱ 20 min

ResultLamb tagine

54 of 64

Lay the lemon on the board.

Lemon · 1 piece

⏱ 5s

ResultLemon

55 of 64

Cut it in half.

Lemon · step 54

⏱ 10s

ResultHalved lemon

56 of 64

Squeeze the juice into the tagine and stir.

Halved lemon · step 55

⏱ 20s

ResultFinished lamb tagineused in step 66

57 of 64

Put the almonds in the small frying pan.

Blanched almonds · 50 g

⏱ 5s

ResultBlanched almonds

58 of 64

Toast over a medium heat for about 4 minutes, stirring, until golden.

⏱ 4 min

ResultToasted almonds

59 of 64

Tip them into a third small bowl.

Toasted almonds · step 58

⏱ 5s

ResultToasted almonds

60 of 64

Lay the coriander on the board.

Fresh coriander · 20 g

⏱ 5s

ResultFresh coriander

61 of 64

Chop the leaves roughly.

Fresh coriander · step 60

⏱ 40s

ResultRoughly chopped coriander

62 of 64

Add it to the almonds.

Roughly chopped coriander · step 61

⏱ 5s

ResultAlmonds and coriander

63 of 64

Lay the parsley on the board.

Flat-leaf parsley · 15 g

⏱ 5s

ResultParsley sprigs

64 of 64

Chop the leaves roughly.

Parsley sprigs · step 63

⏱ 40s

ResultChopped parsley

Total Time3 hr 17 min

#	Product	Action
1	0.25 tsp	Crumble the saffron into the small bowl.⏱ 5sResultSaffron threads
2	2 tbsp	Add 2 tablespoons of warm water and set aside to infuse.⏱ 5sResultSaffron waterused in step 42
3	2 tsp	Put the cumin in the large bowl.⏱ 5sResultGround cumin
4	2 tsp	Add the ground coriander.⏱ 5sResultCumin and coriander
5	1 tsp	Add the cinnamon.⏱ 5sResultSpices with cinnamon
6	1 tsp	Add the ground ginger.⏱ 5sResultSpices with ginger
7	1 tsp	Add the paprika.⏱ 5sResultSpices with paprika
8	0.5 tsp	Add the turmeric.⏱ 5sResultSpices with turmeric
9	0.25 tsp	Add the cayenne.⏱ 5sResultRas el hanout mix
10	900 g	Add the boneless lamb shoulder, cut into 4 cm chunks.⏱ 15sResultLamb and spices
11	1 tsp	Add 1 teaspoon of the salt.⏱ 5sResultSalted lamb
12	0.5 tsp	Add half a teaspoon of the pepper.⏱ 5sResultSeasoned lamb
13	2 tbsp	Add 2 tablespoons of the olive oil and toss until the lamb is coated.⏱ 40sResultSpiced lamb
14	—	Leave in the fridge for at least 30 minutes.⏱ 30 minResultMarinated lambused in step 32
15	2 piece	Lay the onions on the chopping board.⏱ 5sResultRed onion
16	Red onionstep 15	Cut them in half through the root and peel off the skins.⏱ 1 minResultPeeled onion halves
17	Peeled onion halvesstep 16	Slice them thinly.⏱ 3 minResultSliced red onion
18	Sliced red onionstep 17	Put the onion in the medium bowl.⏱ 5sResultSliced red onionused in step 38
19	4 clove	Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic clove
20	Garlic clovestep 19	Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 30sResultPeeled garlic cloves
21	Peeled garlic clovesstep 20	Chop the garlic finely.⏱ 45sResultChopped garlic
22	Chopped garlicstep 21	Put the garlic in the small bowl.⏱ 5sResultChopped garlic
23	20 g	Lay the ginger on the board.⏱ 5sResultFresh ginger
24	Fresh gingerstep 23	Scrape off the skin with the edge of the spoon, trimming any knobbly bits with the knife.⏱ 30sResultPeeled fresh ginger
25	Peeled fresh gingerstep 24	Chop it finely.⏱ 40sResultFinely chopped ginger
26	Finely chopped gingerstep 25	Add it to the garlic.⏱ 5sResultGarlic and gingerused in step 40
27	400 g	Lay the tomatoes on the board.⏱ 5sResultPlum tomatoes
28	Plum tomatoesstep 27	Core and chop them roughly.⏱ 1 min 30sResultRoughly chopped plum tomatoes
29	Roughly chopped plum tomatoesstep 28	Put them in a second medium bowl.⏱ 10sResultRoughly chopped plum tomatoesused in step 41
30	2 tbsp	Pour the rest of the oil into the large flameproof casserole.⏱ 5sResultExtra-virgin olive oil
31	—	Heat over a medium-high heat.⏱ 1 min 30sResultHot oil
32	Marinated lambstep 14	Add half the lamb.⏱ 30sResultFirst lamb searing
33	—	Brown for about 5 minutes, turning, until coloured all over.⏱ 5 minResultFirst browned lamb
34	First browned lambstep 33	Lift onto the plate.⏱ 20sResultFirst browned lamb
35	First browned lambstep 34	Add the rest of the lamb.⏱ 30sResultSecond lamb searing
36	—	Brown it the same way.⏱ 5 minResultSecond browned lamb
37	Second browned lambstep 36	Add it to the plate and turn the heat to medium.⏱ 20sResultBrowned lambused in step 47
38	Sliced red onionstep 18	Add the onions.⏱ 10sResultOnion in lamb fat
38	Browned lambstep 37	Add the onions.⏱ 10sResultOnion in lamb fat
39	—	Cook for about 8 minutes, stirring, until soft.⏱ 8 minResultSoft onion
40	Garlic and gingerstep 26	Add the garlic and ginger and stir for a minute.⏱ 1 minResultOnion, garlic and ginger
41	Roughly chopped plum tomatoesstep 29	Add the tomatoes.⏱ 10sResultTagine base
42	Saffron waterstep 2	Add the saffron and its water.⏱ 5sResultTagine base with saffron
43	400 ml	Pour in 400 ml of water.⏱ 10sResultTagine liquor
44	2 tbsp	Add the honey.⏱ 10sResultSweetened liquor
45	1 tsp	Add the rest of the salt.⏱ 5sResultSalted liquor
46	0.5 tsp	Add the rest of the pepper.⏱ 5sResultSeasoned liquor
47	Browned lambstep 37	Return the lamb and its juices.⏱ 20sResultLamb in liquor
48	—	Bring to a simmer.⏱ 4 minResultSimmering tagine
49	—	Turn the heat to low and cover.⏱ 5s
50	—	Simmer gently for 1¾ hours, stirring now and then.⏱ 1 hr 45 minResultBraised lamb
51	200 g	Lift off the lid and add the apricots.⏱ 15sResultLamb and apricots
52	240 g	Add the drained tinned chickpeas.⏱ 15sResultLamb, apricots and chickpeas
53	—	Simmer uncovered for 20 minutes, until the lamb is very tender and the sauce has thickened.⏱ 20 minResultLamb tagine
54	1 piece	Lay the lemon on the board.⏱ 5sResultLemon
55	Lemonstep 54	Cut it in half.⏱ 10sResultHalved lemon
56	Halved lemonstep 55	Squeeze the juice into the tagine and stir.⏱ 20sResultFinished lamb tagineused in step 66
57	50 g	Put the almonds in the small frying pan.⏱ 5sResultBlanched almonds
58	—	Toast over a medium heat for about 4 minutes, stirring, until golden.⏱ 4 minResultToasted almonds
59	Toasted almondsstep 58	Tip them into a third small bowl.⏱ 5sResultToasted almonds
60	20 g	Lay the coriander on the board.⏱ 5sResultFresh coriander
61	Fresh corianderstep 60	Chop the leaves roughly.⏱ 40sResultRoughly chopped coriander
62	Roughly chopped corianderstep 61	Add it to the almonds.⏱ 5sResultAlmonds and coriander
63	15 g	Lay the parsley on the board.⏱ 5sResultParsley sprigs
64	Parsley sprigsstep 63	Chop the leaves roughly.⏱ 40sResultChopped parsley
Total Time		3 hr 17 min

Serving

Add it to the bowl.
Spoon the tagine into the warm serving bowl.
Scatter the almonds and herbs over and serve.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	801kcal
	56g
	35g
	7g
	69g
	42g
	13g
	1,484mg

Ingredients0/24

Tools0/16

Recipe

Lamb Tagine with Apricots

Moroccan lamb shoulder braised with dried apricots, tomatoes, turmeric and cumin until tender, finished with fresh lemon. Serves 4.

What you’ll doYou will bloom saffron threads, coat cubed lamb in a spice blend and sear it, then braise it gently for 90 minutes with onions, garlic, ginger, tomatoes, apricots and chickpeas. Near the end you will reduce the sauce uncovered to a glaze, toast almonds, and finish with fresh herbs.

Serves4

Total3 hr 17 min

LevelMedium

Ingredients

Saffron threads0.25 tsp
Wateras needed
Ground cumin2 tsp
Ground coriander2 tsp
Ground cinnamon1 tsp
Ground ginger1 tsp
Sweet paprika1 tsp
Ground turmeric0.5 tsp
Cayenne pepper0.25 tsp
Lamb shoulder900 g
Salt2 tsp
Ground black pepper1 tsp
Extra-virgin olive oil4 tbsp
Red onion2 piece
Garlic clove4 clove
Fresh ginger20 g
Plum tomatoes400 g
Honey2 tbsp
Dried apricots200 g
Canned chickpeas240 g
Lemon1 piece
Blanched almonds50 g
Fresh coriander20 g
Flat-leaf parsley15 g

Tools

Small frying panLarge serving bowlPot lidSpoonTongsWork surfaceSaffron bowl (small bowl)Garlic bowl (small bowl)Tagine topping bowl (small bowl)Chef's knifeRed onion bowl (medium bowl)Plum tomatoes bowl (medium bowl)Large bowlCasseroleCitrus juicerWooden spoonLadlePlateChopping board

Method

Crumble the saffron into the small bowl.

5sSaffron bowl (small bowl)Saffron threads · 0.25 tsp

Add 2 tablespoons of warm water and set aside to infuse.

Result · Saffron water · used in step 42

5sSaffron bowl (small bowl)Water · 2 tbsp

Put the cumin in the large bowl.

5sLarge bowlGround cumin · 2 tsp

Add the ground coriander.

5sLarge bowlGround coriander · 2 tsp

Add the cinnamon.

5sLarge bowlGround cinnamon · 1 tsp

Add the ground ginger.

5sLarge bowlGround ginger · 1 tsp

Add the paprika.

5sLarge bowlSweet paprika · 1 tsp

Add the turmeric.

5sLarge bowlGround turmeric · 0.5 tsp

Add the cayenne.

5sLarge bowlCayenne pepper · 0.25 tsp

Add the boneless lamb shoulder, cut into 4 cm chunks.

15sLarge bowlLamb shoulder · 900 g

Add 1 teaspoon of the salt.

5sLarge bowlSalt · 1 tsp

Add half a teaspoon of the pepper.

5sLarge bowlGround black pepper · 0.5 tsp

Add 2 tablespoons of the olive oil and toss until the lamb is coated.

40sLarge bowl, TongsExtra-virgin olive oil · 2 tbsp

Leave in the fridge for at least 30 minutes.

Result · Marinated lamb · used in step 32

30 minLarge bowl

Lay the onions on the chopping board.

5sChopping boardRed onion · 2 piece

Cut them in half through the root and peel off the skins.

1 minChopping board, Chefs knifeRed onion · step 15

Slice them thinly.

3 minChopping board, Chefs knifePeeled onion halves · step 16

Put the onion in the medium bowl.

Result · Sliced red onion · used in step 38

5sRed onion bowl (medium bowl)Sliced red onion · step 17

Lay the garlic cloves on the chopping board.

5sChopping boardGarlic clove · 4 clove

Crush each clove lightly with the flat of the knife and pull off the skin.

30sChopping board, Chefs knifeGarlic clove · step 19

Chop the garlic finely.

45sChopping board, Chefs knifePeeled garlic cloves · step 20

Put the garlic in the small bowl.

5sGarlic bowl (small bowl)Chopped garlic · step 21

Lay the ginger on the board.

5sChopping boardFresh ginger · 20 g

Scrape off the skin with the edge of the spoon, trimming any knobbly bits with the knife.

30sChopping board, Chefs knifeFresh ginger · step 23

Chop it finely.

40sChopping board, Chefs knifePeeled fresh ginger · step 24

Add it to the garlic.

Result · Garlic and ginger · used in step 40

5sGarlic bowl (small bowl)Finely chopped ginger · step 25

Lay the tomatoes on the board.

5sChopping boardPlum tomatoes · 400 g

Core and chop them roughly.

1 min 30sWork surfacePlum tomatoes · step 27

Put them in a second medium bowl.

Result · Roughly chopped plum tomatoes · used in step 41

10sPlum tomatoes bowl (medium bowl)Roughly chopped plum tomatoes · step 28

Pour the rest of the oil into the large flameproof casserole.

5sCasseroleExtra-virgin olive oil · 2 tbsp

Heat over a medium-high heat.

1 min 30sCasserole

Add half the lamb.

30sCasserole, TongsMarinated lamb · step 14

Brown for about 5 minutes, turning, until coloured all over.

5 minCasserole, Tongs

Lift onto the plate.

20sPlate, TongsFirst browned lamb · step 33

Add the rest of the lamb.

30sCasserole, TongsFirst browned lamb · step 34

Brown it the same way.

5 minCasserole, Tongs

Add it to the plate and turn the heat to medium.

Result · Browned lamb · used in step 47

20sPlate, TongsSecond browned lamb · step 36

Add the onions.

10sCasseroleSliced red onion · step 18Browned lamb · step 37

Cook for about 8 minutes, stirring, until soft.

8 minCasserole, Wooden spoon

Add the garlic and ginger and stir for a minute.

1 minCasseroleGarlic and ginger · step 26

Add the tomatoes.

10sCasseroleRoughly chopped plum tomatoes · step 29

Add the saffron and its water.

5sCasseroleSaffron water · step 2

Pour in 400 ml of water.

10sCasseroleWater · 400 ml

Add the honey.

10sCasseroleHoney · 2 tbsp

Add the rest of the salt.

5sCasseroleSalt · 1 tsp

Add the rest of the pepper.

5sCasseroleGround black pepper · 0.5 tsp

Return the lamb and its juices.

20sCasserole, TongsBrowned lamb · step 37

Bring to a simmer.

4 minCasserole

Turn the heat to low and cover.

5sCasserole, Pot lid

Simmer gently for 1¾ hours, stirring now and then.

1 hr 45 minCasserole

Lift off the lid and add the apricots.

15sCasserole, Pot lidDried apricots · 200 g

Add the drained tinned chickpeas.

15sCasseroleCanned chickpeas · 240 g

Simmer uncovered for 20 minutes, until the lamb is very tender and the sauce has thickened.

20 minCasserole

Lay the lemon on the board.

5sChopping boardLemon · 1 piece

Cut it in half.

10sChopping board, Chefs knifeLemon · step 54

Squeeze the juice into the tagine and stir.

Result · Finished lamb tagine · used in step 66

20sCasserole, Citrus juicerHalved lemon · step 55

Put the almonds in the small frying pan.

5sSmall frying panBlanched almonds · 50 g

Toast over a medium heat for about 4 minutes, stirring, until golden.

4 minSmall frying pan

Tip them into a third small bowl.

5sTagine topping bowl (small bowl)Toasted almonds · step 58

Lay the coriander on the board.

5sChopping boardFresh coriander · 20 g

Chop the leaves roughly.

40sChopping board, Chefs knifeFresh coriander · step 60

Add it to the almonds.

5sTagine topping bowl (small bowl)Roughly chopped coriander · step 61

Lay the parsley on the board.

5sChopping boardFlat-leaf parsley · 15 g

Chop the leaves roughly.

40sChopping board, Chefs knifeParsley sprigs · step 63

Add it to the bowl.

Result · Tagine topping · used in step 67

5sTagine topping bowl (small bowl)Chopped parsley · step 64

Spoon the tagine into the warm serving bowl.

30sLarge serving bowl, LadleFinished lamb tagine · step 56

Scatter the almonds and herbs over and serve.

Result · Lamb Tagine with Apricots

15sLarge serving bowlTagine topping · step 65

Printed 6 October 2026