Lamb & Apricot Tagine

Name: Lamb & Apricot Tagine
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 2.5 lbs lamb shoulder, cut into chunks; 1 large onion, diced; 3 cloves garlic, minced; 1 tsp ground ginger; 2 sticks cinnamon; 1 cup dried apricots; 4 cups chicken stock; 1/2 cup blanched almonds, toasted; 2 tbsp honey

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This Lamb & Apricot Tagine is a celebration of slow-cooked, complex flavors. Cubes of lamb shoulder become meltingly tender as they simmer with onions, garlic, ginger, and a bouquet of spices like cinnamon and saffron. The addition of dried apricots provides a natural sweetness that balances the savory broth, while toasted almonds add a final crunch. Traditionally cooked in a conical clay tagine, this dish can be made in a Dutch oven for similarly stunning results. It's the ultimate comfort food for a special gathering, filling your home with incredible aromas and delivering a taste of Moroccan hospitality.

speichern

A tagine pot filled with lamb, apricots, and almonds in a rich sauce

Prep Time20 min

Cook Time150 min

Servings6 servings

Equipment

Dutch oven or tagine potCutting board

Instructions

1
Season lamb chunks generously with salt and pepper. Brown in batches in a Dutch oven with oil. Remove and set aside.
2
In the same pot, sauté onion until soft. Add garlic, ginger, and cinnamon sticks; cook for 1 minute.
3
Return lamb to the pot. Add chicken stock and honey. Bring to a simmer, then cover and cook on low heat for 2 hours.
4
Add dried apricots and continue to cook for another 30 minutes until lamb is fork-tender.
5
Garnish with toasted almonds and serve directly from the pot with couscous or bread.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.