Lamb Tagine With Apricots
Lamb stew made with sweet potatoes, apricots, and pistachios
Equipment
- Tagine
Ingredients
How to make the Lamb Tagine:
- 1 pound lamb bone-in
- ½ cup carrots diced
- 1 red potato peeled and diced
- 1 sweet potato purple, peeled and diced
- 1 sweet potato yellow, peeled and diced
- 1 yellow onion chopped
- 2 tomato pulverized
- 1 tsp ginger grated
- 5 cloves garlic minced
- ½ tsp turmeric powder
- ¾ tsp chili powder
- 1 tsp cilantro powder
- ⅕ tsp clove powder
- ⅕ tsp cinnamon powder
- ⅕ tsp mace powder optional
- ¾ tsp cumin powder
- ⅔ tbsp salt
- 8 dried apricots
- 4 sprigs cilantro
- 3 sprigs parsley
- 1 tbsp olive oil extra virgin
For the seasoning:
- 1 tbsp sesame oil
- ½ tsp saffron
- 1 star anise
- 2 tbsp pistachios shelled
Instructions
How to make the Lamb Tagine With Apricots:
- Heat the olive oil in the tagine and add the onions. Sauté the onions until golden brown. Add the tomato pulp, and sauté for a few minutes. Toss in the lamb marinated in ginger, garlic, and turmeric.
- Cook for two minutes and add all the vegetables, spices, and some water to submerge the lamb.
- Cook on low heat and stir occasionally. Add the saffron threads, apricots, and cilantro after 30 minutes of cooking, and add some water if there is not much gravy. Cook until the the gravy has thickened to your desired consistency.
How to season the Lamb Tagine With Apricots:
- After another 30 minutes, season with star anise and some pistachios in a small pan with sesame oil and drizzle on top of the tagine. Serve hot with bread or couscous.
Notes
Notes:
- Use a cast iron tagine, a clay pot or a Dutch oven that has enough room for all these ingredients to simmer in.
- Cook the dish by covering the tagine with the lid. The moisture and flavors will be sealed in the dish while cooking.
Nutrition
Calories: 301kcalCarbohydrates: 18gProtein: 15gFat: 20gSaturated Fat: 8gCholesterol: 55mgSodium: 844mgPotassium: 651mgFiber: 3gSugar: 9gVitamin A: 2731IUVitamin C: 13mgCalcium: 46mgIron: 2mg
