Fig and apricot lamb tagine

We just love Moroccan food, and a fig and lamb tagine was a definite food highlight of our trip to Morocco. The book Medina Kitchen has some brilliant tagines inside where this recipe came from. I also thought that the meat and fruit tagines were cooked with the fruit and meat together. However it turns out that they are done separately and the fruit is only turned through the tagine at the end.

The recipe calls for lamb shoulder cut into cubes. However I had great success using a half leg of lamb, and treating it like a pot roast. A half leg fits inside my tagine dish, and would fit inside most casserole pots.



  • 1 half leg of lamb – approx 1.5kg
  • 6 shallots peeled
  • 3 kumara peeled (or potatoes)
  • 1 cinnamon stick roughly broken
  • 3 tsp ground black pepper
  • A large pinch of good saffron crumbled in your hand
  • 1 tsp ground cinnamon
  • 1 tsp sweet smoked paprika
  • 3 tbsp extra virgin olive oil


  • 250g dried figs
  • 100g dried apricots
  • 1 tsp ground cinnamon
  • 1 tbsp caster sugar
  • 3 tsp orange blossom water
  • 200 ml water


  • Combine all the ingredients for the meat except the meat in the base of the tagine and place over a medium heat, stirring to create a paste out of the spices.
  • Add the meat, rubbing the paste all over the meat.
  • Add a couple of cups of water and place the lid on the tagine.
  • Cook for 2-3 hours, occasionally basting the meat in the juices. The meat is cooked when the juices run clear over a pricked knife.
  • Soak the fruit in boiling water.
  • Add the cinnamon, sugar and orange blossom water and cook to reduce the liquid.
  • Carve the meat and place back in the tagine mixing through the fruit as well.
  • Serve with couscous (or we enjoyed having it with buckwheat) and vegetables

Combine the meat ingredients sans meat

Add the meat, rub on the spices and add water

Cook for 3 hours

Carve the meat


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One Response to Fig and apricot lamb tagine

  1. Pingback: Paprika Chocolate Mousse | dinners, preserves, and of course baking

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