Llandysul Lamb And Apricot Tagine
Llandysul Lamb and Apricot Tagine is a traditional dish from the Ceredigion region of Wales. This flavorful tagine combines tender lamb, sweet apricots, and aromatic spices for a truly satisfying meal.
Ingredients
- 1.5 lb boneless lamb, cut into chunks
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp cayenne pepper
- 1/2 cup dried apricots
- 2 cups chicken broth
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large tagine or Dutch oven, heat the olive oil over medium heat.
- Add the lamb chunks and brown on all sides, then remove from the pot and set aside.
- Add the chopped onion to the pot and cook until softened, about 5 minutes.
- Stir in the minced garlic, ground cumin, coriander, cinnamon, ginger, and cayenne pepper, and cook for 1-2 minutes until fragrant.
- Return the browned lamb to the pot and add the dried apricots and chicken broth.
- Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 1 hour, or until the lamb is tender.
- Season with salt and pepper to taste.
- Serve the tagine hot, garnished with fresh cilantro.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 380 per serving
- Carbohydrates
- 25g
- Protein
- 28g
- Fat
- 18g
Supplies
Large tagine or Dutch oven Cutting board Knife Measuring cups and spoons Wooden spoon
Tools
Stovetop
Serving suggestions
Serve the Llandysul Lamb and Apricot Tagine with couscous or crusty bread for a complete meal.
Tips & tricks
For a richer flavor, you can marinate the lamb in the spice mixture for a few hours before cooking.
Cost
$25