Sweet apricots, warm spice and lamb falling off the bone — no tagine pot required
Morocco has been slow-cooking the shoulder cuts of lamb with fruit and spice for about as long as anyone's been writing recipes down, and the combination still stops conversation at the table. Forequarter chops braise in a broth of cumin, coriander, cinnamon and a spoonful of honey until the meat surrenders, then dried apricots go in to plump up and turn the sauce glossy and sweet-savoury. A Dutch oven does everything the famous cone-lidded pot would. Toasted almonds on top, couscous underneath, and a weekend afternoon well spent.
Ingredients
- 4 Your Farmer grass-fed lamb forequarter chops
- Salt and pepper to season
- 2 tbsp olive oil
- 2 brown onions, finely sliced
- 3 cloves garlic, crushed
- 1 tbsp finely grated fresh ginger
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 cinnamon stick (or 1 tsp ground cinnamon)
- 1/2 tsp ground turmeric
- Pinch of saffron threads (optional)
- 500ml chicken stock
- 1 tbsp honey
- 150g dried apricots
- 40g flaked almonds, toasted
- Fresh coriander and couscous, to serve
Instructions
Season the chops well. Heat the oil in a Dutch oven or heavy casserole over medium-high heat and brown them for about 3 minutes each side; set aside.
4 forequarter chops2 tbsp olive oilLower the heat to medium and cook the onions for 6 to 8 minutes until soft and golden, then add the garlic and ginger for 1 minute.
2 onions3 cloves garlic1 tbsp gingerStir in the cumin, coriander, cinnamon, turmeric and saffron for 30 seconds, until the kitchen smells like a spice market.
2 tsp ground cumin2 tsp ground coriander1 cinnamon stick1/2 tsp turmericAdd the stock and honey, return the chops and their juices, cover, and simmer on the lowest heat for 1 hour 15 minutes, turning the chops once.
500ml chicken stock1 tbsp honeyAdd the apricots and simmer partly covered for 30 minutes more, until the meat is falling from the bone and the sauce has turned glossy and slightly syrupy.
150g dried apricotsCheck the seasoning — it should sit right on the line between sweet and savoury — then scatter over the almonds and coriander and serve on a bed of couscous.
40g flaked almondsfresh corianderAppears in
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Why Tagines Start at the Shoulder End
A tagine is a braise wearing a different hat, and braises are built on working muscles. Moroccan cooks reach for the shoulder and neck cuts by instinct — bone in, fat on — because two gentle hours turn their connective tissue to silk while the bones give the sauce its body. The forequarter chop is our version of exactly that cut. The fat matters doubly here: it carries the spices and balances the sweetness of the fruit, which is why lean cuts make flat tagines. Your Farmer® forequarter chops are grass-fed on pasture, and that clean, sweet fat is what lets the apricots and honey shine without the dish turning cloying. Speaking of which — the honey in our pantry is raw honey from the same food community, and a spoonful is all this pot asks.
Swaps and Variations
Pitted prunes or dates swap for the apricots and pull the dish darker and stickier. A drained tin of chickpeas in the final 30 minutes stretches it to six serves. Preserved lemon and green olives instead of fruit and honey takes you to the other great tagine tradition — sharper, saltier, equally correct. If your spice drawer runs to ras el hanout, two teaspoons replaces the cumin, coriander, cinnamon and turmeric in one scoop, and a pinch of chilli flakes is welcome if your table leans that way. And for the grandest version of this pot, lamb shanks braise the same way with an extra hour on the clock.
Storage and Leftovers
Tagines are famously better the next day, once the fruit has finished seasoning the sauce. It keeps in the fridge for 3 to 4 days and freezes for up to 3 months; reheat gently on the stove with a splash of water. Leftover idea: shred the meat off the bones and toss it with couscous, herbs and a squeeze of lemon for a warm salad that doesn't feel like leftovers at all.
Forequarter chops arrive in every box of our pastured lamb share — this is the dish that turns the humble pack into the weekend's main event.
Frequently asked questions
Do I need an actual tagine pot?
My tagine tastes too sweet. How do I fix it?
Is the saffron essential?
Can I use ras el hanout instead of the individual spices?
Can I make it in the slow cooker?
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