Classic Lamb and Apricot Tagine recipes
Classic Lamb and Apricot Tagine is a savory Moroccan dish featuring tender boneless lamb cubes cooked with aromatic spices, diced tomatoes, and broth.
Equipment
- Heavy-bottomed Pot or Tagine: To cook and simmer the lamb along with the spices and other ingredients.
- Cutting Board and Knife: For chopping onions, garlic, and any other required ingredients.
- Measuring Spoons: To ensure accurate measurements of spices and other ingredients.
- Can Opener: If using canned diced tomatoes.
- Wooden Spoon or Cooking Utensil: For stirring and combining ingredients.
- Saucepan (optional) If you prefer to blanch almonds separately.
- Teaspoon or tablespoon for serving: For adding honey and adjusting seasoning.
- Plates or Bowls for Serving: To present the finished tagine.
Ingredients
- 2 lbs boneless lamb cubes
- 2 tbsp vegetable oil
- 1 large onion chopped
- 3 cloves garlic minced
- Spices: 1 tsp each of ginger cinnamon, cumin, paprika
- Salt and pepper to taste
- 1/2 cup dried apricots soaked
- 1/2 cup blanched almonds
- 1 can 14 oz diced tomatoes
- 1 cup chicken or vegetable broth
- 2 tbsp honey
- Fresh cilantro for garnish
Instructions
- Sauté onion and garlic in oil until softened.
- Brown lamb cubes, add spices, and stir.
- Pour in diced tomatoes and broth, simmer for 1.5-2 hours until lamb is tender.
- Add apricots, almonds, and honey, simmer for 15-20 minutes until the sauce thickens.
- Garnish with cilantro and serve over couscous or with crusty bread.
Notes
On average, a serving of lamb tagine with apricots and almonds may contain around 300 to 400 calories per 100 grams.