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–+ servings

Lamb Tagine with Apricots and Almonds

A rich and aromatic Moroccan dish featuring tender lamb, sweet apricots, and crunchy almonds, slow-cooked to perfection.
Print Recipe
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Moroccan
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

Meat
  • 2 pounds lamb shoulder cut into 2-inch pieces
Fruits
  • 1 cup dried apricots halved
Nuts
  • 1/2 cup slivered almonds toasted
Vegetables
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 2 medium carrots sliced
Spices
  • 1 tablespoon ground cumin
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt to taste
Liquids
  • 3 cups chicken broth
  • 1 tablespoon honey
  • 2 tablespoons olive oil for cooking

Method
 

Prepare the Lamb
  1. Heat olive oil in a tagine or Dutch oven over medium heat. Add the lamb pieces and brown on all sides.
  2. Remove the lamb and set aside. In the same pot, add onions and garlic, saut?ing until soft.
Cook the Tagine
  1. Return the lamb to the pot and add carrots, spices, honey, and chicken broth. Stir to combine.
  2. Bring to a simmer, then cover and reduce heat to low. Cook for 1.5 to 2 hours until lamb is tender.
Add Fruits and Nuts
  1. In the last 30 minutes of cooking, add the dried apricots and toasted almonds to the pot.
Serve
  1. Serve the tagine hot, garnished with additional almonds if desired.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 45gProtein: 35gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 15gVitamin A: 1500IUVitamin C: 5mgCalcium: 80mgIron: 4mg

Notes

Serve with couscous or crusty bread to soak up the delicious sauce.

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