Lamb Tagine With Apricots
Lamb Tagine With Apricots is made with tender chunks of lamb, carrots, sweet potatoes, and spices in a special cast iron pot called the tagine. I like the balance of spices including Moroccan saffron slow-cooked with dried apricots. Tempered with roasted pistachios and star anise, this dish tastes deep, smells aromatic and even looks vibrant!
Equipment
- Tagine
Ingredients
How to make the Lamb Tagine:
- 2 lb lamb bone-in, bite size
- ½ cup carrots diced
- 1 sweet potato purple, peeled and diced
- 1 sweet potato white, peeled and diced
- 2 yellow onion chopped
- 2 tomato pulverized
- 1½ tsp ginger grated
- 5 cloves garlic minced
- ¼ tsp turmeric powder
- 2¼ tsp cayenne powder
- 2¼ tsp coriander powder
- ¼ tsp clove powder
- ¼ tsp cinnamon powder
- ¼ tsp mace powder optional
- 2 tsp cumin powder
- 2 tsp salt
- 10 dried apricot
- ½ tsp saffron
- 4 sprigs cilantro
- 2 tbsp olive oil extra virgin
For the tempering:
- 1 tbsp olive oil
- 1 whole star anise
- 2 tbsp pistachio shelled
Instructions
How to make the Lamb Tagine With Apricots:
- Prepare the ingredients.
- Heat olive oil in the tagine and add the onions. Sauté the onions until golden brown. Add the tomato pulp, and sauté for two minutes.
- Add the lamb marinated in ginger, garlic, and turmeric. Cook for two minutes and add all the vegetables, spices, and enough vegetable stock or water to submerge the lamb.
- Cook on low-medium heat with the lid on and stir occasionally. Add the saffron threads, apricots, and cilantro after 30 minutes of cooking, and add some water if there is not much broth. Cook until the gravy has thickened to your desired consistency.
- 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 Khobz, rice or couscous.
Notes
- Use a cast iron tagine, a clay pot, any heavy-bottomed pot or a Dutch oven that has enough room for all the ingredients.
- Cook the dish by covering the tagine with the lid. The moisture and flavors will be sealed in the dish while cooking, allowing the flavors to meld.
Nutrition
Calories: 479kcalCarbohydrates: 24gProtein: 21gFat: 33gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 83mgSodium: 691mgPotassium: 763mgFiber: 4gSugar: 10gVitamin A: 10293IUVitamin C: 10mgCalcium: 71mgIron: 3mg
