Lamb Tagine Recipe
A flavorful Moroccan lamb tagine with spices, vegetables, and dried fruits.
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Main Ingredients
- 2 lbs lamb shoulder, cut into chunks
- 2 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 teaspoon ground cumin
- 2 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 cup chicken broth
- 1 cup diced tomatoes
- 1 cup dried apricots, chopped
- 1 cup chickpeas, drained and rinsed
- 2 tablespoon honey
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup fresh cilantro, chopped
Heat olive oil in a tagine or Dutch oven over medium heat.
Add the lamb and brown on all sides. Remove and set aside.
In the same pot, add the onion and garlic. Cook until softened.
Stir in the cumin, coriander, cinnamon, and ginger. Cook for 1 minute.
Return the lamb to the pot. Add the chicken broth, tomatoes, apricots, chickpeas, honey, salt, and pepper.
Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, until lamb is tender.
Garnish with fresh cilantro before serving.
Calories: 600kcal | Carbohydrates: 50g | Protein: 35g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 100mg | Sodium: 800mg | Potassium: 900mg | Fiber: 10g | Sugar: 20g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 5mg