Dinner · Moroccan · 25 min
Saffron-Infused Lamb Tagine with Apricots and Toasted Almonds
- Calories
- 1159
- Protein
- 50g
- Carbs
- 107g
- Fat
- 62g
Ingredients
- 172.9 g lamb shoulder
- 0.5259 tbsp olive oil
- 220 g yellow onion
- 4 clove garlic
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 0.5 tsp ground turmeric
- 0.25 tsp cayenne pepper
- 0.25 tsp saffron threads
- 411 g diced tomatoes
- 2 cup reduced-sodium chicken broth
- 16 g dried apricots
- 21 g honey
- 1 tsp salt
- 0.5 tsp black pepper
- 0.7663 cup couscous
- 30 g slivered almonds
- 2 tbsp fresh parsley
Method
- 01Pat the lamb shoulder dry with paper towels and season evenly with salt and ground black pepper.
- 02Heat olive oil in a heavy Dutch oven over medium-high heat. Sear lamb in batches until deeply browned on all sides, achieving an internal temperature reach of at least 145°F (63°C), about 3-4 minutes per side. Remove lamb to a plate.
- 03Reduce heat to medium, add sliced yellow onion to the pot, and cook for 8-10 minutes until golden and tender.
- 04Add minced garlic, ground ginger, ground cinnamon, ground cumin, ground turmeric, and cayenne pepper. Stir constantly for 1 minute until fragrant.
- 05Pour in the bloomed saffron with its water, canned diced tomatoes with juice, and chicken broth, scraping up any browned bits from the bottom.
- 06Return the lamb and juices to the pot. Bring to a simmer, cover, lower heat, and braise for 2 to 2.5 hours until the lamb is fork-tender and reaches 145°F (63°C) with a rest.
- 07Stir in dried apricots and honey. Uncover and simmer for 20-30 minutes until sauce thickens.
- 08Serve the rich lamb tagine hot over fluffy cooked couscous and garnish with toasted slivered almonds and fresh chopped parsley.
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