Usk Valley Lamb Tagine
A delicious and aromatic lamb tagine recipe inspired by the beautiful Usk Valley in Monmouthshire. This dish is perfect for a cozy dinner with friends and family.
Ingredients
- 2 lbs lamb shoulder, cut into chunks
- 2 onions, finely chopped
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1/2 tsp ground turmeric
- 1/2 tsp ground ginger
- 1/4 tsp cayenne pepper
- 1 can (14 oz) diced tomatoes
- 1 cup chicken broth
- 1/2 cup dried apricots
- 1/4 cup sliced almonds
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, brown the lamb chunks over medium-high heat.
- Add the onions and garlic, and cook until softened.
- Stir in the cumin, coriander, cinnamon, turmeric, ginger, and cayenne pepper.
- Pour in the diced tomatoes and chicken broth. Bring to a simmer.
- Add the dried apricots and reduce the heat to low. Cover and cook for 2 hours, or until the lamb is tender.
- Season with salt and pepper, and sprinkle with sliced almonds and 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
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Large pot Cutting board Knife Measuring spoons Can opener Serving dish
Tools
Stovetop
Serving suggestions
Serve the Usk Valley Lamb Tagine with couscous or crusty bread.
Tips & tricks
For an extra burst of flavor, add a squeeze of lemon juice before serving.
Cost
$25