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 lamb with spices. Try Killer Hogs BBQ Rub for extra flavor.
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2
Smoke lamb cubes for approximately 2 hours.
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3
Transfer to tagine or Dutch oven.
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4
Add apricots, almonds, broth.
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5
Simmer until internal temp reaches 195°F and meat is tender. Use an instant-read thermometer for accuracy.
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6
Drizzle with honey.
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7
Serve over couscous.