Moroccan Mint Tea-Braised Lamb with Apricots and Almonds
Tender lamb shoulder slow-braised in a Moroccan mint tea broth with dried apricots, almonds, and warm spices—served over fluffy couscous for a true taste of the Maghreb.
This dish uses brewed Moroccan mint tea as the braising liquid for lamb shoulder. The tea's mint freshness lifts the richness of the meat, while the gunpowder base contributes a subtle smokiness that mimics what you'd get from long-cooked tagine juices.
Dried apricots and golden raisins melt into the sauce as the lamb braises, adding sweetness that balances the warm spices. Toasted almonds, scattered on top at the end, give the essential crunch—the contrast that makes North African cooking so memorable.
Ras el hanout, the iconic Moroccan spice blend, ties it all together with notes of cinnamon, cumin, ginger, and rose. If you can't find it, a homemade mix of cumin, coriander, cinnamon, ginger, and a pinch of black pepper works beautifully.
Serve over buttery couscous with a side of harissa for those who want extra heat. A pot of fresh Moroccan mint tea at the table closes the loop—the same mint and gunpowder echo from cup to plate.
Ingredients
- 1.2kg boneless lamb shoulder, cut into 4cm cubes
- 3 cups strong Moroccan mint tea (4 tbsp gunpowder green + handful fresh mint + 2 tbsp sugar in 3 cups water)
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tsp ras el hanout (or 1 tsp cumin + 1 tsp cinnamon + 1/2 tsp coriander)
- 1 cinnamon stick
- 150g dried apricots, halved
- 2 tbsp golden raisins
- 3 tbsp olive oil
- 1/2 cup toasted almonds (whole or slivered)
- 2 cups couscous
- Fresh cilantro and mint for garnish
- Salt and pepper
How to make it
- 1Brew Moroccan mint tea strong: steep gunpowder leaves, fresh mint sprigs, and sugar in 3 cups hot water for 5 minutes. Strain and set aside.
- 2Season lamb generously with salt and pepper. Heat olive oil in a heavy pot over medium-high heat. Brown lamb in batches on all sides (about 8 minutes total). Transfer to a plate.
- 3Reduce heat to medium. Sauté onion until golden (6 minutes). Add garlic, ginger, ras el hanout, and cinnamon stick. Cook 1 minute until fragrant.
- 4Return lamb to the pot. Pour in the brewed mint tea. Add apricots and raisins. Bring to a simmer, cover, and cook on low heat for 90 minutes, until lamb is fork-tender.
- 5Meanwhile, prepare couscous according to package instructions, fluffing with a fork.
- 6Uncover lamb and simmer 10 more minutes to thicken the sauce. Spoon over couscous, scatter with toasted almonds, fresh cilantro, and torn mint. Serve immediately.
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