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)
Instructions
- 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.
- 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.
- Stir in the cumin, smoked paprika, cinnamon, turmeric, salt, black pepper, and cayenne pepper. Cook for 1-2 minutes, until the spices are fragrant.
- 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.
- 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.
- Stir in the chopped parsley and cilantro. Taste and adjust the seasoning as needed.
- 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