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Apricot Lamb Tangine

A quick and easy recipe inspired by the Moroccan dish, you won’t need the traditional cooking pot with a conical lid. This Tangine combines savory and sweet ingredients to make a delightful dish with a richly spiced sauce. It pairs perfectly with our Dry Rosé of Pinot Noir.

Pairs with these wines...


1 lemon, large
2 lb lamb, boneless from leg
salt & pepper, freshly ground
3 tbsp olive oil
1 yellow onion, large, chopped
3 cloves garlic, minced
1 1/2 tsp ground coriander
1 1/2 tsp ground cumin
1 tsp ground cinnamon
2 C chicken broth
4 oz dried apricots or pitted dates, or a mixture
1/2 C almonds, toasted, slivered


Prepare zest & juice: with vegetable peeler, remove lemon zest in long wide strips (just thin yellow part of skin), squeeze 1 1/2 tbsp juice, set aside.

Lamb: cut into 2” chunks, season with salt & pepper. In deep heavy fry pan over med/high heat, warm oil and cook lamb, turn as needed until browned on all sides (6-8 minutes total). Work in batches to avoid crowding. Remove from pan, set aside.

Reduce heat to medium and sauté onion & garlic in pan till onion is softened and lightly browned (4 to 5 minutes). Stir in spices, return lamb and its juices, & stir to coat with spices. Stir in broth & bring to simmer.

Cover, reduce heat to low and cook one hour. Uncover, stir in apricots, almonds & lemon zest & juice, continue to simmer uncovered, till lamb is very tender & liquids lightly thickened to a sauce (about 20 minutes longer). Remove and discard lemon zest.

Serve with freshly steamed couscous (in most markets), and steamed fresh asparagus or green beans.