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Lamb Tagine with Apricots
Embark on a culinary journey to Morocco with this exquisite Lamb Tagine with Apricots. This traditional dish is a celebration of flavors where tender lamb shoulder is slow-cooked to perfection with succulent dried apricots, aromatic spices, and a hint of honey, creating a delightful interplay of savory and sweet. The fragrant sauce, enriched by the spices, envelops the meat, making every bite a luxurious experience. Perfect for gatherings, this tagine is best served with fluffy couscous or warm crusty bread, allowing you to soak up all the delicious sauce. Steeped in history, tagines have been integral to Moroccan cuisine for centuries, named after the earthenware pot they are cooked in, symbolizing warmth, community, and hospitality.
Ingredients
- Lamb shoulder
- 2 pounds, cut into chunks
- Olive oil
- 2 tablespoons
- Onion
- 1 large, diced
- Garlic
- 4 cloves, minced
- Ground cumin
- 2 teaspoons
- Ground coriander
- 1 teaspoon
- Ground cinnamon
- 1 teaspoon
- Ground turmeric
- 1/2 teaspoon
- Dried apricots
- 1 cup, chopped
- Chicken stock
- 2 cups
- Honey
- 2 tablespoons
- Salt
- to taste
- Black pepper
- to taste
- Fresh coriander
- for garnish
Instructions
- Heat the olive oil in a large tagine or casserole dish over medium heat.
- Add the lamb shoulder chunks and sear until browned on all sides, about 5-7 minutes. Remove the lamb from the dish and set aside.
- In the same dish, add the diced onion and minced garlic. Sauté until softened, about 3-4 minutes.
- Stir in the ground cumin, coriander, cinnamon, and turmeric. Cook for an additional minute until the spices are fragrant.
- Return the browned lamb to the dish. Pour in the chicken stock, then add the chopped dried apricots and honey. Season with salt and pepper to taste.
- Cover the dish and let it simmer over low heat for 2 hours, stirring occasionally, until the lamb is tender and the sauce has thickened.
- Before serving, sprinkle with fresh coriander for a burst of color and flavor.
Tips
- For added depth of flavor, marinate the lamb in the spices, honey, and olive oil for a few hours or overnight before cooking.
- Feel free to add vegetables such as carrots or bell peppers for a heartier dish.
- Serve with a side of flatbread or fluffy couscous to soak up the delicious sauce.
Dietary Information
Servings: 6 Dish Type: Main Course Prep Time: 20 minutes Cook Time: 2 hours Calories: 450 Fat: 25g Carbs: 20g Protein: 35g Sodium: 300mg Sugar: 10g
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