dinner

Saffron-Infused Lamb Tagine with Apricots and Toasted Almonds

Name: Saffron-Infused Lamb Tagine with Apricots and Toasted Almonds
Ingredients: 1.5 lb (680 g) Lamb shoulder, cut into 1.5-inch cubes; 2 tbsp (30 ml) Olive oil; 1 large (220 g) Yellow onion, thinly sliced; 4 cloves (12 g) Garlic cloves, minced; 1 tsp Ground ginger; 1 tsp Ground cinnamon; 1 tsp Ground cumin; 1/2 tsp Turmeric; 1/4 tsp Cayenne pepper; 1/4 tsp Saffron threads, bloomed in 2 tbsp warm water; 1 can (14.5 oz / 411 g) Diced tomatoes, undrained; 2 cups (473 ml) Low-sodium chicken broth; 1/2 cup (80 g) Dried apricots, halved; 1 tbsp (21 g) Honey; 1 tsp Salt; 1/2 tsp Black pepper; 1/4 cup (30 g) Toasted slivered almonds; 2 tbsp Fresh parsley, chopped (for garnish); 1.5 cups (240 g) Cooked couscous, for serving

Nutrition

1138

kcal

Calories

Protein

Carbs

Fat

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Ingredients(19)

Lamb shoulder, cut into 1.5-inch cubes1.5 lb (680 g)

Olive oil2 tbsp (30 ml)

Yellow onion, thinly sliced1 large (220 g)

Garlic cloves, minced4 cloves (12 g)

Ground ginger1 tsp

Ground cinnamon1 tsp

Ground cumin1 tsp

Turmeric1/2 tsp

Cayenne pepper1/4 tsp

Saffron threads, bloomed in 2 tbsp warm water1/4 tsp

Diced tomatoes, undrained1 can (14.5 oz / 411 g)

Low-sodium chicken broth2 cups (473 ml)

Dried apricots, halved1/2 cup (80 g)

Honey1 tbsp (21 g)

Salt1 tsp

Black pepper1/2 tsp

Toasted slivered almonds1/4 cup (30 g)

Fresh parsley, chopped (for garnish)2 tbsp

Cooked couscous, for serving1.5 cups (240 g)

Instructions

Pat the lamb shoulder dry with paper towels and season generously with salt and pepper.

Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.

Sear the lamb in batches until deeply browned on all sides, about 3-4 minutes per side.

Remove the lamb to a plate.

Reduce the heat to medium, add the sliced onion to the pot, and cook, stirring occasionally, until softened and lightly golden, about 8-10 minutes.

Add the minced garlic, ginger, cinnamon, cumin, turmeric, and cayenne pepper.

Cook, stirring constantly, until fragrant, about 1 minute.

Pour in the bloomed saffron with its water, the diced tomatoes (with their juice), and the chicken broth.

Scrape up any browned bits from the bottom of the pot.

Return the seared lamb and any accumulated juices to the pot.

Bring to a simmer, then cover, reduce the heat to low, and braise for 2 to 2.5 hours, or until the lamb is fork-tender.

Stir in the halved dried apricots and honey, and cook for another 20-30 minutes, uncovered, until the sauce has thickened and the apricots are plump.

Taste and adjust seasoning with salt and pepper if needed.

To serve, spoon the lamb tagine over a bed of fluffy couscous.

Garnish generously with toasted slivered almonds and fresh chopped parsley.

The rich, complex aroma of the spices, tender lamb, and sweet apricots will fill the air.