Apricot Lamb Tagine (Mishmishiya)

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Lamb tagine slowly braises in the oven with cinnamon spice for tender meat, and gets great flavor from the addition of apricots.


  • 2 tbsp olive oil
  • 2 onions, chopped
  • 1 ½ tsp cinnamon
  • 1 tsp cumin tsp
  • 2.75 lbs lamb shoulder or leg, cut into 2 inch pieces
  • 3 garlic cloves, minced
  • 1 inch ginger root, peeled and finely chopped
  • 2 cups water
  • 6 ozs dried apricot
  • 1 tbsp apricot jam
  • 1 14.5 oz can chickpeas, drained and rinsed
  • salt and pepper to taste
  • couscous cooked for serving


  1. Preheat an oven to 325 on the convection setting (350 if you use conventional oven setting).
  2. Heat 1 tablespoon of the olive oil in a Dutch oven on medium heat on the stove top. Add the onions to the Dutch oven, and cook for a few minutes until it begins to soften. Stir in the cinnamon and cumin.
  3. Add the other tablespoon of olive oil, then add the lamb, and salt and pepper to taste. Cook the lamb for about 10 minutes to brown, stirring occasionally.
  4. Stir in the garlic and ginger in with the lamb, then add the water. Bring to a simmer, then cover the Dutch oven and transfer to the preheated oven.
  5. Braise in the oven for 1 hour 45 minutes. Then carefully remove the Dutch oven and uncover. Stir in the dried apricots and the dried apricot jam. Cover the Dutch oven again, and place back in the oven to cook for another hour.
  6. After 2 hours 45 minutes total cook time, move the Dutch oven to the stove top. Uncover, stir in the chickpeas. Add another 1/4 cup water if the cooking liquid has all been absorbed. Heat on the stove top for 10 minutes to let the flavors combine with the chickpeas.
  7. Serve the lamb tagine over couscous. Enjoy!
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