How To Make Easter Lamb and Apricot Tagine Recipe
A flavorful and aromatic lamb tagine with sweet dried apricots and savory spices.
Serves:
Ingredients
- 2 lbs lamb shoulder, cubed
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1 tbsp tomato paste
- 1/2 cup dried apricots, chopped
- 2 cups chicken broth
- Salt and pepper, to taste
- Olive oil
Instructions
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Heat olive oil in a tagine or Dutch oven over medium heat.
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Cook lamb until browned on all sides. Remove from pan and set aside.
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Add onion and garlic to the same pan and cook until soft.
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Add cumin, coriander, ginger, and cinnamon to the pan and cook for 1-2 minutes.
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Add tomato paste and cook for another minute.
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Return lamb to the pan along with any juices, and add in dried apricots and chicken broth.
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Bring to a simmer, then reduce heat to low and let simmer for 1 1/2-2 hours, or until lamb is tender.
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Season with salt and pepper to taste. Serve hot.
Nutrition
- Calories : 448kcal
- Total Fat : 17g
- Saturated Fat : 6g
- Cholesterol : 181mg
- Sodium : 715mg
- Total Carbohydrates : 18g
- Dietary Fiber : 3g
- Sugar : 11g
- Protein : 53g
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