Lamb and Apricot Tagine with Herb Couscous

Name: Lamb and Apricot Tagine with Herb Couscous
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 4-6 servings
Cuisine: Deutsch
Ingredients: 700g Lamb shoulder, cut into 4-5cm cubes; 2 tbsp Olive oil; 1 large Onion, finely chopped; 3 cloves Garlic, minced; 1 tbsp Ground cumin; 1 tsp Ground coriander; 1 tsp Ground ginger; 1/2 tsp Turmeric; 1/4 tsp Cinnamon; Pinch of Saffron threads (optional); 400g can Chopped tomatoes; 500ml Lamb or beef broth; 100g Dried apricots, halved; 50g Toasted slivered almonds (for garnish); Fresh coriander or parsley chopped, for garnish; Salt to taste; Black pepper to taste; For the Couscous:; 250g Couscous; 300ml Boiling vegetable broth; 1 tbsp Olive oil; 2 tbsp Fresh mint, chopped; 2 tbsp Fresh parsley, chopped

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Transport your taste buds to North Africa with this flavorful Lamb and Apricot Tagine. Succulent chunks of lamb are slow-cooked with a rich blend of spices, sweet dried apricots, and tender vegetables, creating a stew that's both savory and subtly sweet. The tagine is perfectly complemented by light and fluffy couscous, infused with fresh herbs, making for a truly authentic and satisfying meal.

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Lamb and Apricot Tagine with Herb Couscous

Prep Time20 min

Cook Time120 min

Servings4-6 servings

DifficultyMedium

Equipment

Tagine or Dutch OvenLarge PotHeatproof Bowl

Instructions

1
Season lamb cubes generously with salt and pepper. Heat olive oil in a large tagine or heavy-bottomed pot over medium-high heat. Brown the lamb in batches until seared on all sides, then remove and set aside.
2
Reduce heat to medium, add chopped onion to the pot, and sauté for 5-7 minutes until softened. Add minced garlic and all the ground spices (cumin, coriander, ginger, turmeric, cinnamon, and saffron if using). Cook for 1-2 minutes until fragrant, stirring constantly.
3
Return the browned lamb to the pot. Stir in the chopped tomatoes, lamb or beef broth, and dried apricots. Bring to a simmer, then reduce heat to low, cover tightly, and cook for 1.5 - 2 hours, or until the lamb is very tender.
4
While the tagine simmers, prepare the couscous: Place couscous in a heatproof bowl. Pour boiling vegetable broth over it, add 1 tablespoon of olive oil, and cover tightly with a lid or plastic wrap. Let stand for 5 minutes, then fluff with a fork.
5
Stir chopped fresh mint and parsley into the fluffed couscous. Season with salt to taste. Keep warm until ready to serve.
6
Once the lamb is tender, taste the tagine and adjust seasonings as needed. Serve the lamb and apricot tagine hot, garnished with toasted slivered almonds and fresh chopped coriander or parsley, alongside the herb couscous.

Nutrition

Calories580 kcal

Protein40g

Fat25g

Carbohydrates

Frequently Asked Questions

Can I add other vegetables to the tagine?

Yes, absolutely! Carrots, sweet potatoes, chickpeas, or zucchini would all be delicious additions. Add harder vegetables like carrots and sweet potatoes along with the broth, and softer ones like zucchini or chickpeas during the last 30 minutes of cooking.

What if I don't have a tagine pot?

A heavy-bottomed pot or a Dutch oven with a tight-fitting lid works perfectly fine. The key is slow, gentle simmering to tenderize the lamb and allow the flavors to meld.

How can I make the tagine spicier?

To add more heat, you can include a pinch of cayenne pepper or a small, finely chopped fresh chili (like a bird's eye chili) along with the other spices when sautéing the onion and garlic.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.