Middle Eastern Lamb and Apricot Tagine

This Middle Eastern-inspired dish is a hearty and flavorful stew made with tender lamb, sweet apricots, and a blend of aromatic spices. The combination of ingredients creates a rich and savory sauce that’s perfect for serving over couscous or rice. To prepare this delicious meal, you’ll need to start by browning the lamb in a large pot, then add a mixture of onions, garlic, and spices to create a fragrant base. As the dish simmers, the apricots will add natural sweetness and the lamb will become tender and fall-apart.

The key to a great tagine is in the layering of flavors, which is achieved by cooking the ingredients in a specific order and allowing each component to meld together. This process may take some time, but the end result is well worth the effort. With its complex flavors and tender texture, this Middle Eastern Lamb and Apricot Tagine is sure to become a favorite in your household.

Ingredients

• 1 1/2 pounds boneless lamb shoulder, cut into 2-inch pieces
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1 cup chicken broth
• 1 cup dried apricots
• 2 tablespoons honey
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh cilantro
• 2 lemons, cut into wedges (optional)

Step-by-Step Preparation Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the lamb and cook until browned on all sides, about 5 minutes. Remove the lamb from the pot and set it aside.
2. Add the chopped onion to the pot and cook until it’s softened and lightly browned, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
3. Stir in the cumin, smoked paprika, cinnamon, turmeric, salt, black pepper, and cayenne pepper. Cook for 1-2 minutes, until the spices are fragrant.
4. Add the chicken broth to the pot, scraping up any browned bits from the bottom. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes.
5. Add the browned lamb back to the pot, along with the dried apricots and honey. Simmer the mixture, covered, for 1 1/2 to 2 hours, or until the lamb is tender and the apricots are soft.
6. Stir in the chopped parsley and cilantro. Taste and adjust the seasoning as needed.
7. Serve the tagine hot, garnished with lemon wedges if desired.

Basics & Tips for Beginners

One of the most common mistakes people make when cooking a tagine is not browning the meat properly. This step is crucial, as it adds depth and richness to the dish. To achieve a good brown, make sure the pot is hot before adding the lamb, and don’t stir it too much – let it develop a nice crust on the bottom.

Another tip is to use high-quality spices, as they will make a big difference in the flavor of the dish. If you can’t find smoked paprika, you can substitute it with regular paprika, but keep in mind that the flavor will be slightly different.

Nutrition Facts / Summary

This Middle Eastern Lamb and Apricot Tagine is a nutritious and flavorful meal, with a good balance of protein, healthy fats, and complex carbohydrates. The lamb provides a good source of iron and zinc, while the apricots are rich in fiber and antioxidants. The dish is also relatively low in calories, making it a great option for a weeknight dinner.

Pro Tips & Substitutions

If you prefer a thicker sauce, you can reduce the amount of chicken broth or add a little cornstarch to thicken it. You can also substitute the lamb with beef or chicken, although the cooking time may vary.

Middle Eastern Lamb and Apricot Tagine

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Total Time: 2
• Yield: 4 servings

Print Recipe

Pin Recipe

Description

The key to a great tagine is in the layering of flavors, which is achieved by cooking the ingredients in a specific order and allowing each component to meld together. This process may take some time, but the end result is well worth the effort. With its complex flavors and tender texture, this Middle Eastern Lamb and Apricot Tagine is sure to become a favorite in your household.

---

Ingredients

• 1 1/2 pounds boneless lamb shoulder, cut into 2-inch pieces
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1 cup chicken broth
• 1 cup dried apricots
• 2 tablespoons honey
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh cilantro
• 2 lemons, cut into wedges (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the lamb and cook until browned on all sides, about 5 minutes. Remove the lamb from the pot and set it aside.
2. Add the chopped onion to the pot and cook until it’s softened and lightly browned, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
3. Stir in the cumin, smoked paprika, cinnamon, turmeric, salt, black pepper, and cayenne pepper. Cook for 1-2 minutes, until the spices are fragrant.
4. Add the chicken broth to the pot, scraping up any browned bits from the bottom. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes.
5. Add the browned lamb back to the pot, along with the dried apricots and honey. Simmer the mixture, covered, for 1 1/2 to 2 hours, or until the lamb is tender and the apricots are soft.
6. Stir in the chopped parsley and cilantro. Taste and adjust the seasoning as needed.
7. Serve the tagine hot, garnished with lemon wedges if desired.

Notes

To enhance the flavor, use high-quality apricots and let the tagine simmer for at least an hour to allow the lamb to become tender. Traditionally, a tagine is cooked in a clay pot with a conical lid, but a Dutch oven or heavy pot with a tight-fitting lid can be used as a substitute. Serve with couscous or over rice to soak up the flavorful sauce.

• Prep Time: 30
• Cook Time: 1
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 107
• Sugar: 3
• Sodium: 160
• Fat: 7
• Saturated Fat: 2
• Unsaturated Fat: 5
• Trans Fat: 0
• Carbohydrates: 11
• Fiber: 1
• Protein: 2
• Cholesterol: 4

To add some extra flavor to the dish, you can serve it with a dollop of yogurt or a sprinkle of sumac. You can also garnish it with some toasted almonds or pistachios for added crunch.

Serving & Presentation Ideas

This Middle Eastern Lamb and Apricot Tagine is a stunning dish that’s perfect for special occasions or dinner parties. You can serve it over couscous or rice, garnished with fresh herbs and a sprinkle of sumac. You can also serve it with some warm pita bread or naan, perfect for scooping up the flavorful sauce.

Comparison With Similar Recipes

This Middle Eastern Lamb and Apricot Tagine is similar to other stews and braises, such as the French daube or the Italian ragù. However, the use of aromatic spices and dried apricots gives it a unique and distinctive flavor. The dish is also relatively easy to make, as it requires minimal preparation and can be cooked in a single pot.

FAQ Section

1. Q: What is a tagine, and how is it traditionally cooked?
   A: A tagine is a type of stew that originated in North Africa and the Middle East. It’s traditionally cooked in a clay pot with a conical lid, which allows the steam to condense and drop back into the dish, creating a rich and flavorful sauce.
2. Q: Can I make this recipe in a slow cooker?
   A: Yes, you can make this recipe in a slow cooker. Simply brown the lamb and cook the onion and garlic in a skillet, then transfer everything to the slow cooker and cook on low for 6-8 hours.
3. Q: What can I serve with this dish?
   A: You can serve this dish with couscous, rice, or warm pita bread. You can also serve it with a side of roasted vegetables or a simple green salad.
4. Q: Can I substitute the lamb with other meats?
   A: Yes, you can substitute the lamb with beef or chicken. However, keep in mind that the cooking time may vary, and the flavor may be slightly different.
5. Q: How can I store and reheat this dish?
   A: You can store this dish in the refrigerator for up to 3 days or freeze it for up to 2 months. To reheat, simply thaw it overnight and reheat it in a saucepan over low heat, or reheat it in the microwave.

Conclusion

This Middle Eastern Lamb and Apricot Tagine is a delicious and flavorful dish that’s perfect for special occasions or weeknight dinners. With its rich and aromatic sauce, tender lamb, and sweet apricots, it’s a meal that’s sure to impress your family and friends. By following the steps and tips outlined in this recipe, you’ll be able to create a authentic and delicious tagine that’s sure to become a favorite in your household.