dinner

Moroccan Spiced Lamb Tagine with Apricots and Toasted Almonds

Name: Moroccan Spiced Lamb Tagine with Apricots and Toasted Almonds
Ingredients: 0.3 lb (567 g) Boneless lamb shoulder, cut into 1.5-inch cubes; 0.4 tbsp (30 ml) Olive oil; 1 medium (150 g) Yellow onion, thinly sliced; 4 cloves (12 g) Garlic cloves, minced; 1 tsp Ground ginger; 1.5 tsp Ground cumin; 1 tsp Ground cinnamon; 0.5 tsp Turmeric; 0.25 tsp Cayenne pepper; 1 can (14.5 oz / 411 g) Diced tomatoes, undrained; 10 cups (473 ml) Low-sodium chicken broth; 0.5 cup (80 g) Dried apricots, halved; 1 tbsp (21 g) Honey; 0.2 tsp Salt; 0.5 tsp Black pepper; 0.1 cup (25 g) Toasted slivered almonds; 2 tbsp Fresh parsley, chopped (for garnish)

Nutrition

839

kcal

Calories

Protein

105

Carbs

Fat

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Ingredients(17)

Boneless lamb shoulder, cut into 1.5-inch cubes0.3 lb (567 g)

Olive oil0.4 tbsp (30 ml)

Yellow onion, thinly sliced1 medium (150 g)

Garlic cloves, minced4 cloves (12 g)

Ground ginger1 tsp

Ground cumin1.5 tsp

Ground cinnamon1 tsp

Turmeric0.5 tsp

Cayenne pepper0.25 tsp

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

Low-sodium chicken broth10 cups (473 ml)

Dried apricots, halved0.5 cup (80 g)

Honey1 tbsp (21 g)

Salt0.2 tsp

Black pepper0.5 tsp

Toasted slivered almonds0.1 cup (25 g)

Fresh parsley, chopped (for garnish)2 tbsp

Instructions

Pat the lamb cubes completely dry with paper towels. Season generously with salt and pepper.

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the lamb in batches until deeply browned on all sides, about 5-7 minutes per batch. Do not overcrowd the pot. Transfer the seared 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.

Stir in the minced garlic, ground ginger, cumin, cinnamon, turmeric, and cayenne pepper. Cook for 1 minute more until fragrant, stirring constantly.

Pour in the diced tomatoes (with their juice) and the chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.

Return the seared lamb to the pot. Add the halved dried apricots and honey. Stir to combine.

Cover the pot tightly, reduce the heat to low, and simmer gently for 2 to 2.5 hours, or until the lamb is fork-tender and the sauce has thickened. Stir occasionally. If the sauce becomes too thick, add a splash more broth or water.

Once the lamb is tender, taste and adjust seasoning with salt and pepper as needed.

To serve, ladle the lamb tagine into shallow bowls. Sprinkle generously with toasted slivered almonds and fresh chopped parsley. Serve hot.