Meshwi (lamb And Apricot Tagine)

Meshwi, a traditional Berber dish, is a flavorful and aromatic lamb and apricot tagine that is slow-cooked to perfection. The combination of tender lamb, sweet apricots, and a blend of warm spices makes this dish a true delight for the senses.

Meshwi (lamb And Apricot Tagine)

Ingredients

  • 1.5 lb 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 cup dried apricots
  • 2 cups chicken broth
  • 2 tbsp honey
  • Salt and pepper to taste
  • Chopped fresh cilantro for garnish

Instructions

  1. In a tagine or large, heavy-bottomed pot, heat some olive oil over medium-high heat.
  2. Add the lamb chunks and brown them on all sides. Remove the lamb from the pot and set aside.
  3. Reduce the heat to medium and add the chopped onion. Cook until softened, then add the minced garlic and cook for another minute.
  4. Stir in the ground cumin, coriander, cinnamon, ginger, and cayenne pepper, and cook for a few minutes until fragrant.
  5. Return the browned lamb to the pot and add the dried apricots, chicken broth, and honey. Season with salt and pepper.
  6. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for about 2 hours, or until the lamb is tender.
  7. Once done, garnish with chopped fresh cilantro and serve the tagine hot with couscous or crusty bread.

Cooking & Preparation

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

Nutritional facts per 1 serving

Calories
380 per serving
Protein
25g
Carbohydrates
20g
Fat
22g

Supplies

Tagine or heavy-bottomed pot Cooking spoon Knife Cutting board

Tools

Stovetop

Serving suggestions

Serve the Meshwi with a side of couscous and a fresh salad for a complete and satisfying meal.

Tips & tricks

For an extra depth of flavor, marinate the lamb in the spice mixture for a few hours before cooking.

Cost

$25