Description
A flavorful Moroccan-inspired dish featuring tender lamb, sweet apricots, and crunchy almonds.
Ingredients
Scale
- 2 pounds lamb shoulder, cut into chunks
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper
- 1 can (15 oz) chopped tomatoes
- 1 cup chicken or vegetable broth
- 1 cup dried apricots, halved
- 1/2 cup almonds, toasted
- 1/4 cup honey
- Salt and pepper to taste
Instructions
- Heat olive oil in a large tagine or heavy pot over medium heat.
- Add chopped onion and garlic, sauté until softened.
- Stir in cumin, coriander, cinnamon, ginger, and cayenne; cook for 1 minute until fragrant.
- Add lamb chunks, browning well on all sides.
- Pour in chopped tomatoes and broth; bring to a simmer.
- Stir in apricots and honey, season with salt and pepper.
- Cover and reduce heat to low; simmer for 1.5 to 2 hours until lamb is tender.
- Top with toasted almonds before serving.
Notes
- Serve with couscous or crusty bread to soak up the sauce.
- For extra flavor, add a cinnamon stick during cooking.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Braised
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg