Tajine (lamb Tagine With Apricots And Almonds)

Tajine is a traditional Malian dish that is slow-cooked to perfection, resulting in tender and flavorful lamb with the sweetness of apricots and the crunch of almonds. This dish is a perfect representation of the rich and diverse flavors of Malian cuisine.

Tajine (lamb Tagine With Apricots And Almonds)

Ingredients

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

Instructions

  1. Heat the olive oil in a large tajine or Dutch oven over medium heat.
  2. Add the lamb chunks and brown on all sides, then remove from the tajine and set aside.
  3. Add the chopped onion to the tajine and cook until softened, then add the minced garlic and cook for another minute.
  4. Return the lamb to the tajine, then add the ground ginger, cinnamon, cumin, coriander, cayenne pepper, and season with salt and pepper. Stir to coat the lamb with the spices.
  5. Pour in the chicken broth and bring to a simmer. Cover and cook for 1.5 hours, stirring occasionally.
  6. Add the dried apricots and almonds to the tajine, cover, and continue to cook for another 30 minutes or until the lamb is tender.
  7. Adjust the seasoning if needed, then serve the tajine hot with couscous or rice.

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
25g
Carbohydrates
20g
Fat
30g

Supplies

Tajine or Dutch oven Cooking spoon Knife Cutting board

Tools

Stovetop

Serving suggestions

Serving Suggestions: Tajine is traditionally served with couscous or rice, and a side of fresh salad.

Tips & tricks

Tips: For an extra flavor boost, you can add a pinch of saffron to the tajine while it's cooking.

Cost

$25