dinner

Moroccan Spiced Lamb Tagine with Apricots and Almonds

Name: Moroccan Spiced Lamb Tagine with Apricots and Almonds
Ingredients: 122.6 g (7.1 oz) Lamb shoulder, cut into 1.5-inch cubes; 9.2 g (1 tbsp) Olive oil; 62.9 g (1/2 small onion) Yellow onion, finely chopped; 12.5 g (2 cloves) Garlic, minced; 2.5 g (1/2 tsp) Ground ginger; 2.5 g (1/2 tsp) Ground cinnamon; 2.5 g (1/2 tsp) Ground cumin; 1.3 g (1/4 tsp) Turmeric; 2.5 g (1/2 tsp) Paprika; 125.8 g (1/2 cup) Diced tomatoes, canned; 1419.7 g (1 cup) Low-sodium chicken broth; 50.3 g (1/4 cup) Dried apricots, halved; 188.7 g (3/4 cup) Cooked Quinoa; 9.2 g (2 tbsp) Sliced almonds, toasted; 6.3 g (1 tbsp) Fresh parsley, chopped (for garnish); 37.7 g (1/4 lemon) Lemon, cut into wedges (for serving)

Nutrition

946

kcal

Calories

Protein

119

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(16)

Lamb shoulder, cut into 1.5-inch cubes122.6 g (7.1 oz)

Olive oil9.2 g (1 tbsp)

Yellow onion, finely chopped62.9 g (1/2 small onion)

Garlic, minced12.5 g (2 cloves)

Ground ginger2.5 g (1/2 tsp)

Ground cinnamon2.5 g (1/2 tsp)

Ground cumin2.5 g (1/2 tsp)

Turmeric1.3 g (1/4 tsp)

Paprika2.5 g (1/2 tsp)

Diced tomatoes, canned125.8 g (1/2 cup)

Low-sodium chicken broth1419.7 g (1 cup)

Dried apricots, halved50.3 g (1/4 cup)

Cooked Quinoa188.7 g (3/4 cup)

Sliced almonds, toasted9.2 g (2 tbsp)

Fresh parsley, chopped (for garnish)6.3 g (1 tbsp)

Lemon, cut into wedges (for serving)37.7 g (1/4 lemon)

Instructions

Pat the lamb cubes thoroughly dry with paper towels. 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, ensuring not to crowd the pot, until deeply browned on all sides. Remove the lamb and set aside.

Reduce the heat to medium. Add the chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic, ground ginger, cinnamon, cumin, turmeric, and paprika. Cook, stirring constantly, until fragrant, about 1 minute. This is your spice bloom – it intensifies their flavor.

Return the seared lamb to the pot. Add the diced tomatoes and chicken broth. Stir to combine, scraping up any browned bits from the bottom of the pot.

Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 1.5 to 2 hours, or until the lamb is fork-tender. The aroma will be rich and warming.

Stir in the halved dried apricots during the last 20 minutes of cooking. They will plump up and add a touch of sweetness.

While the tagine finishes, cook the quinoa according to package directions. Toast the sliced almonds in a dry skillet over medium heat until golden brown and fragrant, about 3-5 minutes.

Taste the tagine and adjust seasoning with salt and pepper if needed. The sauce should be rich and slightly thickened.

To serve, spoon a generous portion of the cooked quinoa into shallow bowls. Ladle the lamb tagine over the quinoa, ensuring each serving gets plenty of lamb, apricots, and sauce. Garnish with the toasted sliced almonds and fresh chopped parsley. Serve immediately with lemon wedges on the side for squeezing over the tagine.