How To Make Easter Lamb Tagine Recipe
A savory lamb and vegetable stew with Moroccan spices, perfect for a festive Easter dinner.
Serves:
Ingredients
- 2 lbs boneless lamb shoulder, trimmed and cubed
- 2 tbsp olive oil
- 2 onions, chopped
- 4 garlic cloves, minced
- 2 cups chicken broth
- 1/2 cup dried apricots, chopped
- 1/2 cup prunes, chopped
- 1/4 cup honey
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground ginger
- 1/4 tsp cayenne pepper
- Salt and pepper, to taste
- Chopped fresh cilantro, for garnish
Instructions
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In a large Dutch oven or tagine, heat the olive oil over medium heat. Add the lamb and brown on all sides, about 5 minutes. Remove the lamb from the pot and set aside.
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Add the onions and garlic to the pot and sauté until softened, about 5 minutes.
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Return the lamb to the pot and add the chicken broth, dried apricots, prunes, honey, cinnamon, cumin, coriander, ginger, and cayenne pepper. Season with salt and pepper to taste.
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Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 1 1/2 to 2 hours or until the lamb is tender.
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Serve the tagine hot, garnished with chopped fresh cilantro.
Nutrition
- Calories : 591kcal
- Total Fat : 27g
- Saturated Fat : 8g
- Cholesterol : 137mg
- Sodium : 769mg
- Total Carbohydrates : 46g
- Dietary Fiber : 5g
- Sugar : 37g
- Protein : 43g
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