Cinnamon Lamb Tagine with Apricots

This image courtesy of Colin Ericcson

Cinnamon is one of the 1 tbsp key ingredients in North African spice blends. Here its sweetness is balanced by the tartness of the dried apricots.


For this quantity of cooked chickpeas, soak and cook ½ cup (125 mL) dried chickpeas or use 1 cup (250 mL) canned, drained and rinsed.

Makes4 to 6 servings

Cooking Methodbraising, sauteeing



Total Timeunder 4 hours

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free


Taste and Texturemeaty, savory, spiced


  • Medium or large tagine
  • 3 tbsp avocado or olive oil 45 mL
  • 1 onion, cut into quarters 
  • 1 tbsp Moroccan Cinnamon Spice Blend or store-bought garam masala 15 mL
  • 1½ lbs boneless lamb leg, trimmed and cubed 750 g
  • 2 cloves garlic, chopped 
  • 1 can (14 oz/398 mL) diced tomatoes with juice 
  • 2 carrots, cut into coins 
  • 1 medium zucchini, chopped 
  • ½ cup sliced dried apricots 125 mL
  • 1 cup cooked chickpeas, drained (see Notes) 250 mL
  • 1 tbsp liquid honey 15 mL


  1. In the bottom of a flameproof tagine, heat oil over medium heat. Add onion and cook, stirring, for 5 minutes, Add spice blend, lamb and garlic, stirring to coat lamb with vegetables and seasonings, Cook, stirring occasionally, for 6 to 7 minutes or until lamb is browned on all sides.

  2. Add tomatoes with juice, carrots, zucchini and apricots and bring liquids to a boil, stirring frequently. Cover with tagine lid, reduce heat to low and simmer, stirring occasionally, for 1 hour.

  3. Stir in chickpeas and honey, replace lid and simmer for 15 to 20 minutes or until lamb is tender. Lamb should cut easily with a fork and if not quite tender, replace cover and simmer until tender.


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