Moroccan Lamb Tagine with Apricots

• 1000.0 g Lamb shoulder (cubed)
• 150.0 g Dried apricots
• 2.0 pieces Onions
• 6.0 cloves Garlic
• 30.0 g Fresh ginger
• 2.0 pieces Cinnamon sticks
• 10.0 g Cumin
• 5.0 g Coriander
• 1.0 g Saffron threads
• 500.0 ml Chicken stock
• 60.0 g Almonds (toasted)
• 30.0 g Fresh cilantro

Instructions

1. 1

   Season lamb and brown in batches in a tagine or Dutch oven.

   ⏱ 10 minutes

2. 2

   Sauté onions until caramelized, add garlic and ginger.

   ⏱ 8 minutes

3. 3

   Add spices and bloom for 1 minute until fragrant.

4. 4

   Return lamb, add stock and saffron. Bring to simmer.

5. 5

   Cover and cook at 160°C for 1.5 hours.

   ⏱ 90 minutes

6. 6

   Add apricots, cook 30 more minutes until lamb is tender.

   ⏱ 30 minutes

7. 7

   Garnish with toasted almonds and fresh cilantro.

Nutrition Facts