Mediterranean

Lamb Tagine with Apricots

Name: Lamb Tagine with Apricots
Total time: 120 min
Yield: 5 servings
Cuisine: Mediterranean
Ingredients: 2 lbs lamb shoulder (cut into 1.5-inch cubes); 1 large onion (finely chopped); 3 cloves garlic (minced); 1 tsp ground ginger; 1 tsp ground cinnamon; 1/2 tsp ground coriander; 1/2 tsp turmeric; 2 cups beef or lamb broth; 1 cup dried apricots (halved); 1/2 cup blanched almonds (toasted); 2 tbsp olive oil; salt and pepper

A slow-cooked Moroccan savory stew featuring tender lamb and sweet fruit.

120 minutes

Serves 5

Dinner

Contains common allergens

Tree nut

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Instructions

6 steps

1
In a large bowl, toss the lamb cubes with the ginger, cinnamon, coriander, turmeric, salt, and pepper until well coated. Let sit for 30 minutes at room temperature.

2
Heat the olive oil in a Dutch oven or traditional tagine over medium-high heat. Working in batches, sear the lamb cubes until browned on all sides (about 5-7 minutes per batch). Remove the lamb and set aside.
3
In the same pot, add the chopped onion and sauté for 5 minutes until soft. Add the minced garlic and cook for 1 more minute.
4
Return the lamb (and any accumulated juices) to the pot. Pour in the broth, bringing it to a simmer. Use a wooden spoon to scrape up any browned bits from the bottom of the pot.
5
Reduce the heat to low, cover the pot tightly, and simmer gently for 1.5 hours, stirring occasionally.
6
Stir in the dried apricots. Cover and simmer for an additional 30 minutes, or until the lamb is meltingly tender and the sauce has thickened. Garnish with toasted blanched almonds before serving.

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