Main Dishesclosetcooking
Apricot Lamb Tagine
After the pistachio crusted rack of lamb I was thinking about lamb even more. My thoughts naturally came the the Moroccan lamb tagine that I made and enjoyed so much last year. This lamb tagine
👥 4 Servings⏱️ Prep & Cook: 11h 30m🔥 Cook: 11h 30m👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
📝 Preparation Steps
1
Mix the paprika, turmeric, cumin, coriander, cinnamon, cardamom, salt, cayenne pepper, saffron, lemon zest and oil in a ziplock bag along with the lamb, mix well and marinate the fridge for a few hours to overnight.
paprika2 teaspoonsground turmeric1 teaspoonground cumin1 teaspoonground coriander1 teaspoonground cinnamon1 teaspoonsalt1 teaspoonsaffron1 pinchlemon (zest)1 teaspoonoil1 tablespoonlamb (cut into bite sized pieces)1 pound
2
Heat the oil in a large pan over medium-hight heat add the lamb, brown well on all sides and set aside.
oil1 tablespoonlamb (cut into bite sized pieces)1 pound
3
Add the onion and saute until tender, about ⏱️ 5 minutes.
onion (chopped)1
4
Add the garlic and ginger and saute for about a minute.
garlic (grated)1 tablespoonginger (grated)1 tablespoon
5
Add the lamb and tomato paste and beef stock, bring to a boil, reduce the meat and simmer covered until the lamb is fall apart tender, about ⏱️ 2-3 hours.
lamb (cut into bite sized pieces)1 poundtomato paste (I used chopped sun dried tomatoes)2 tablespoons
6
Add the apricots, raisins and more beef stock to cover.
7
Bring to a boil, reduce the heat and simmer for about ⏱️ 20 minutes.
8
Add the honey and harissa.
honey1 tablespoonharissa2 tablespoons
9
Serve on couscous and garnished with pistachios, cilantro, parsley and Greek yogurt.
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