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5
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Lamb Tagine
Enjoy a warm, hearty Moroccan Lamb Tagine. With tender lamb, sweet apricots, and aromatic spices, it's perfect for family dinners or festive feasts.
Course
dinner
Cuisine
Moroccan
Keyword
dried apricots, lamb shoulder
Prep Time
15
minutes
minutes
Cook Time
3
hours
hours
Total Time
3
hours
hours
15
minutes
minutes
Servings
4
Calories
421
kcal
Author
Corrie
Ingredients
2
pounds
bone-in lamb shoulder
cut into pieces
1
cup
dried apricots
2
onions
finely chopped
3
cloves
of garlic
minced
1
teaspoon
cumin
1
teaspoon
coriander
1
teaspoon
cinnamon
1
teaspoon
turmeric
A pinch of saffron
4
cups
of vegetable broth
Salt and pepper to taste
Instructions
Heat oil in a large pan or tagine pot over medium-high heat. Add lamb and brown on all sides. Remove and set aside.
In the same pot, add onions and garlic. Cook until softened.
Return the lamb to the pot. Add spices, apricots, broth, salt, and pepper.
Cover the pot, reduce the heat to low and simmer for 2-3 hours, until the lamb is tender.
Serve hot with couscous, rice, or bread.
Notes
Make sure to brown the lamb well as this adds depth of flavor to the dish.
Soak the dried apricots in warm water before adding them to the tagine to help them plump up.
If using a traditional tagine pot, make sure it is heat resistant, and use a diffuser if cooking on a stove top.
The dish is best prepared slow and low - don't rush it.
Serve with a side of couscous or crusty bread to mop up the delicious sauce.
Nutrition
Calories:
421
kcal
|
Carbohydrates:
106
g
|
Protein:
7
g
|
Fat:
2
g
|
Saturated Fat:
0.2
g
|
Polyunsaturated Fat:
0.3
g
|
Monounsaturated Fat:
0.4
g
|
Sodium:
26
mg
|
Potassium:
1925
mg
|
Fiber:
15
g
|
Sugar:
79
g
|
Vitamin A:
4728
IU
|
Vitamin C:
18
mg
|
Calcium:
164
mg
|
Iron:
6
mg