Dinner · Moroccan · 25 min
Moroccan Spiced Lamb Tagine with Apricots and Toasted Almonds
- Calories
- 820
- Protein
- 36g
- Carbs
- 116g
- Fat
- 27g
Ingredients
- 0.2522 lb boneless lamb shoulder
- 0.0786 tbsp olive oil
- 2.5 each yellow onion
- 2.4 clove garlic
- 0.5 tsp ground ginger
- 0.75 tsp ground cumin
- 0.5 tsp ground cinnamon
- 0.25 tsp ground turmeric
- 0.125 tsp cayenne pepper
- 0.25 cup canned diced tomatoes
- 2.5 cup low-sodium chicken broth
- 0.6406 cup dried apricots
- 0.5 tbsp honey
- 0.2 tsp salt
- 0.25 tsp black pepper
- 0.2 tbsp slivered almonds
- 1 tbsp fresh parsley
Method
- 01Pat the lamb shoulder cubes thoroughly dry with paper towels. Season with half of the salt and black pepper.
- 02Heat the olive oil in a small heavy-bottom pot or Dutch oven over medium-high heat. Sear the lamb cubes until deeply browned on all sides, about 5 to 7 minutes. Transfer seared lamb to a plate.
- 03Reduce heat to medium. Add sliced yellow onion and cook until softened and lightly golden, about 8 to 10 minutes.
- 04Stir in minced garlic, ground ginger, cumin, cinnamon, turmeric, and cayenne pepper. Cook for 1 minute until fragrant.
- 05Pour in the diced tomatoes with their juice and chicken broth, scraping up browned bits from the bottom. Bring to a gentle simmer.
- 06Return lamb to the pot along with the halved dried apricots and honey. Stir to integrate.
- 07Cover tightly, reduce heat to low, and simmer for 2 hours until the lamb is fork-tender and reaches at least 145°F (63°C) followed by a 3-minute rest, with an internal cooked texture that yields easily.
- 08Adjust seasoning with remaining salt and black pepper as needed. Ladle into a bowl, then garnish with toasted slivered almonds and fresh chopped parsley before serving.
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