Lamb Tagine with Dried Apricots

Tender lamb combined with the sweet aroma of apricots and butternut squash, seasoned with ras-el-hanout and saffron. Recipe by Corinna Frei, Schüsselglück.

05/03/2026

Ingredients

Ingredients for 4 portions

Main Ingredients

600 g Lamb stew meat

400 g Butternut squash

2 Onions

3 Garlic cloves

15 g Fresh ginger

Spice Mix

1 tbsp Ras-el-Hanout

1 tsp Ground coriander

1 tsp Ground cumin

2 tsp Salt

1⁄2 tsp Black pepper, freshly ground

Other Ingredients

1 pinch Saffron threads (optional)

5 tbsp Vegetable oil

200 g Dried apricots

1 jar Tomato passata (approx. 400 g)

500 ml Chicken broth (or vegetable broth)

Lemon zest (from one organic lemon)

1 tbsp Mint leaves, chopped

1 tbsp Almonds, chopped

Couscous and natural yogurt for serving

Preparation

Preparation: Mix the lamb with the spices and 2 tbsp oil in a bowl and leave to marinate for at least 30 minutes. Peel and dice the butternut squash and set aside. Peel and finely chop the onions, garlic and ginger and set aside. Soak the saffron threads in some lukewarm water and set aside.

Preheat the oven to 200°C top and bottom heat. Heat oil in an ovenproof casserole, briefly brown the marinated lamb all over. Add the onion, garlic and ginger and fry for a few minutes. The ingredients should not darken.

Add the butternut squash, dried apricots, tomato passata and broths and bring to a boil. Place the casserole with the lid in the preheated oven. After one hour stir and cook a further 15 minutes without the lid.

Remove from the oven, add the soaked saffron (including soaking liquid) and season to taste. Sprinkle with lemon zest, chopped mint and almonds and serve with couscous and yogurt.

Lammfleisch Kürbis Zwiebeln Ginger & Turmeric Black Pepper Grains Rapsöl Apricots Tomato Passata Vegetable stock Lemons Katha Almonds Couscous Main course

For this recipe, you will need