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.

Usk Valley Lamb Tagine

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

  1. In a large pot, brown the lamb chunks over medium-high heat.
  2. Add the onions and garlic, and cook until softened.
  3. Stir in the cumin, coriander, cinnamon, turmeric, ginger, and cayenne pepper.
  4. Pour in the diced tomatoes and chicken broth. Bring to a simmer.
  5. Add the dried apricots and reduce the heat to low. Cover and cook for 2 hours, or until the lamb is tender.
  6. 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