Smoked Lamb and Apricot Tagine
North African lamb tagine with dried fruit.
Jump to RecipeThis North African-inspired dish combines the smokiness of BBQ with the sweet-savory flavors of a traditional tagine. The dried apricots and almonds add sweetness and texture while the ras el hanout provides warming spice. It's comforting and exotic at once.
This is perfect for cold weather dinner parties or when you want something that fills the house with incredible aromas. The sweet and savory combination appeals to a wide range of palates.
Serve over fluffy couscous to soak up all that incredible sauce. A drizzle of honey at the end is traditional. A light salad with lemon dressing balances the richness. Warm flatbread is perfect for scooping.
Ras el hanout is the essential spice here - it's a complex blend that varies by maker. Some are more floral, some more savory. Add a cinnamon stick to the braise for extra warmth. More apricots if you like it sweeter.
Smoke the lamb cubes to build flavor, then braise until tender. The sauce should thicken as it cooks and the meat should be fall-apart tender. The combination of smoke and aromatic braising creates incredible depth.
Ingredients
Instructions
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1
Season the cubed lamb shoulder with ras el hanout and salt. If you don't have ras el hanout, Dizzy Pig All-Purpose Rub with a pinch of cinnamon works as a substitute.
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2
Set your smoker to 275°F with cherry wood chunks for a mild smoke.
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3
Spread the lamb cubes on the smoker grate in a single layer and smoke for about 2 hours until they develop a smoky crust.
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4
Transfer the smoked lamb to a tagine or Dutch oven. Add dried apricots, almonds, chicken broth, and the cinnamon stick.
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5
Cover and simmer at 300°F until the lamb is tender and the internal temperature of the cubes reaches 195°F — about 2-3 more hours. Check with an instant-read thermometer.
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6
Drizzle with honey and give it a final stir. Serve over fluffy couscous.