Description
A rich and flavorful Moroccan dish featuring tender lamb, sweet apricots, and crunchy almonds.
Ingredients
Scale
- 2 pounds lamb shoulder, cut into chunks
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon cayenne pepper
- 1 can (14 oz) diced tomatoes
- 2 cups chicken stock
- 1 cup dried apricots, halved
- 1/2 cup sliced almonds
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1/4 cup fresh parsley, chopped
Instructions
- Heat olive oil in a tagine or large pot over medium heat. Add onion and garlic, sauté until softened.
- Add lamb and brown on all sides.
- Stir in spices, cooking until fragrant.
- Add diced tomatoes, chicken stock, apricots, and honey; bring to a simmer.
- Cover and cook on low heat for 1.5 to 2 hours, until lamb is tender.
- Stir in toasted almonds and parsley before serving.
Notes
- Serve with couscous or crusty bread to soak up the sauce.
- This dish can be made ahead of time and tastes even better the next day.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Braising
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 12g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg