Lamb Tagine
Slow-braised lamb melts into a fragrant, spiced sauce studded with sweet apricots and toasted almonds; bright herbs and preserved lemon lift the rich, savory-sweet finish. It’s a relaxed, hands-off stew with bold North African flavors made for sharing.
2 lb lamb shoulder, cut into 1- to 1.5-inch cubes
1 tsp salt
1 tsp black pepper, freshly ground
3 tbsp olive oil
1 yellow onion, thinly sliced
4 clove garlic, finely chopped
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp turmeric
1 tsp paprika
2 tbsp tomato paste
2 cup chicken broth, low-sodium
1 cup diced tomatoes, canned or fresh
1 cup dried apricots, halved if large
1 tbsp honey
1 preserved lemon, rinsed, pulp removed, rind thinly sliced
1 cup toasted almonds, slivered or chopped
1 bunch fresh cilantro, chopped
1 bunch fresh parsley, chopped
1 tbsp olive oil
1 lemon, juiced
1 bay leaf
1 tsp ground cayenne, or to taste
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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