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.
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
- In a tagine or large, heavy-bottomed pot, heat some olive oil over medium-high heat.
- Add the lamb chunks and brown them on all sides. Remove the lamb from the pot and set aside.
- Reduce the heat to medium and add the chopped onion. Cook until softened, then add the minced garlic and cook for another minute.
- Stir in the ground cumin, coriander, cinnamon, ginger, and cayenne pepper, and cook for a few minutes until fragrant.
- Return the browned lamb to the pot and add the dried apricots, chicken broth, and honey. Season with salt and pepper.
- 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.
- 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