Fragrant Lamb and Apricot Tagine (Tajine d'Agneau et d'Abricots Parfumé)

Tajine d'Agneau et d'Abricots Parfumé, or Fragrant Lamb and Apricot Tagine, is a traditional dish from Djiboutian cuisine that combines tender lamb with sweet and tangy apricots, creating a delightful blend of flavors. This dish is slow-cooked to perfection, allowing the spices and ingredients to meld together, resulting in a rich and aromatic stew.

Fragrant Lamb and Apricot Tagine (Tajine d'Agneau et d'Abricots Parfumé)

Ingredients

  • 1.5 lbs lamb, cut into chunks
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp ground ginger
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground turmeric
  • 1/2 cup dried apricots
  • 2 cups chicken broth
  • 2 tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. In a large tajine or heavy-bottomed pot, heat the olive oil over medium heat.
  2. Add the chopped onion and minced garlic, and sauté until the onion is soft and translucent.
  3. Add the lamb chunks to the pot and brown on all sides.
  4. Stir in the ground ginger, cumin, coriander, cinnamon, and turmeric, coating the lamb evenly with the spices.
  5. Pour in the chicken broth and add the dried apricots. Season with salt and pepper to taste.
  6. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 2 hours, stirring occasionally.
  7. Once the lamb is tender and the flavors have melded together, remove from heat and serve hot.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
25g
Protein
20g
Fat
18g

Supplies

Tajine or heavy-bottomed pot Knife Cutting board Measuring spoons Wooden spoon

Tools

Stovetop

Serving suggestions

Serving suggestions: Tajine d'Agneau et d'Abricots Parfumé pairs well with couscous or crusty bread to soak up the flavorful sauce.

Tips & tricks

Tips: For added depth of flavor, marinate the lamb in the spice mixture for a few hours or overnight before cooking.

Cost

$20