Moroccan Lamb and Apricot Tagine (Tagine d'Agneau et Abricots)
Tagine d'Agneau et Abricots, or Moroccan Lamb and Apricot Tagine, is a traditional Moroccan dish known for its rich and aromatic flavors. This slow-cooked stew is a perfect blend of savory and sweet, making it a delightful addition to any dinner table.
Ingredients
- 2 lbs lamb, cut into chunks
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp ground ginger
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1/2 tsp ground turmeric
- 1/2 tsp ground coriander
- 1/4 tsp saffron threads
- 1 cup dried apricots
- 2 cups chicken broth
- 2 tbsp honey
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a tagine or large, heavy-bottomed pot, heat the olive oil over medium heat.
- Add the chopped onion and garlic, and cook until softened.
- Add the lamb chunks and brown on all sides.
- Stir in the ground ginger, cumin, cinnamon, turmeric, coriander, and saffron threads.
- Pour in the chicken broth and add the dried apricots.
- Drizzle the honey over the mixture and season with salt and pepper.
- Bring the tagine to a simmer, then reduce the heat to low, cover, and cook for 2 hours, or until the lamb is tender.
- Garnish with fresh cilantro before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Protein
- 35g
- Carbohydrates
- 25g
- Fat
- 20g
Supplies
Tagine or heavy-bottomed pot with lid Chopping board Sharp knife Measuring spoons Wooden spoon
Tools
Stovetop
Serving suggestions
Serve the Tagine d'Agneau et Abricots with couscous or crusty bread to soak up the flavorful sauce.
Tips & tricks
For an extra depth of flavor, marinate the lamb in the spice mixture for a few hours before cooking.
Cost
$25