Moroccan · Main course
Midelt Apple & Lamb Tagine
Midelt, high in the Middle Atlas, is apple country, and its autumn tagine braises lamb with wedges of local apple caramelised in butter, cinnamon and honey. The apples hold just enough shape to give the dish body while their sweetness plays against the savoury, saffron-scented meat — mountain cooking for cold evenings.
- Prep
- 20 min
- Cook
- 100 min
- Total
- 120 min
- Serves
- 4
- Level
- Medium
Ingredients
- 800 g lamb shoulder, cubed
- 4 firm apples, cored and cut into wedges
- 2 onions, grated
- 1 tsp ground cinnamon plus 1 stick
- 1 tsp ground ginger
- Pinch of saffron
- 3 tbsp olive oil plus 30 g butter
- 2 tbsp honey
- 50 g raisins, soaked
- 2 tbsp sesame seeds, toasted
- Salt and pepper
Method
- 1
Brown
Sear the lamb in the oil, then add the grated onion, saffron, ginger, cinnamon stick, salt and pepper.
- 2
Braise
Add water to come halfway up, cover and simmer gently for 75 minutes until the lamb is tender.
- 3
Caramelise apples
Meanwhile fry the apple wedges in butter with the ground cinnamon and honey until golden and just softened.
- 4
Combine
Add the soaked raisins to the lamb and reduce the sauce, then lay the caramelised apples on top.
- 5
Warm through
Cover and cook 5 minutes so the flavours meet without the apples collapsing.
- 6
Serve
Scatter with toasted sesame and serve hot from the tagine.
Chef's tips
- Choose firm, slightly tart apples so they hold shape and cut the richness.
- Caramelise the apples separately — added raw they turn to mush in the braise.
- A squeeze of lemon over the finished dish brightens the sweetness nicely.
Frequently asked questions
Which apples work best?
Firm, tart-sweet varieties such as a good local eating apple, Braeburn or Golden Delicious hold together. Avoid soft cooking apples that break down completely.
Can I use beef?
Yes, beef chuck works well but needs a longer braise, around 2 hours, before adding the apples.