Lamb and Apricot Tagine
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 30 mins
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Servings
4 people
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Calories
440 kcal
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Course
Main Course
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Cuisine
North African
Lamb and Apricot Tagine
Description
The Lamb and Apricot Tagine relies on gently sautéing sliced onions before stirring in an ensemble of ground spices including cumin, coriander, cinnamon, paprika, and turmeric. Grated garlic and ginger enhance the aromatic profile. After coating the lamb chunks in this spiced mix, dried apricots and canned tomatoes with some added water create a flavorful braising liquid. Simmering under oven heat for over an hour softens the lamb and melds the flavors, producing a rich, tender stew with a balance of savory and subtly sweet notes from apricots.
The dish is traditionally served alongside couscous, flatbreads, or basmati rice, which help soak up the fragrant sauce. It pairs well with a simple salad to add freshness to the meal. The method uses an ovenproof pan or casserole, facilitating even cooking over the extended baking period.
The recipe notes that this tagine freezes well, making it convenient for storing leftovers or preparing in advance. Nutritional information provided is approximate, serving as a guideline for diet planning.
Ingredients
- 2 tablespoons olive oil
- 1 onion sliced, large
- 1 teaspoon cumin ground
- 1 teaspoon coriander seeds ground
- ½ teaspoon cinnamon
- 1 teaspoon paprika optional
- 1 teaspoon Turmeric optional
- 3 cloves garlic grated or crushed
- 3 cm ginger grated
- 800 g lamb neck fillet cut into 2cm chunks
- 12 dried apricot
- 400 g canned chopped tomatoes plus half a can of water
- ½ teaspoon salt
- couscous flatbreads or basmati rice to serve
Instructions
- Preheat your oven to 160C / 140C fan / gas mark 3 / 325F.
- Drizzle about 2 tablespoons of olive oil into a large ovenproof saucepan or cast iron casserole dish. Add the sliced onion and cook on a gentle heat, with the lid on, for about 5 minutes, until the onions are softened but not brown.
- Add the ground cumin, coriander, cinnamon, paprika and turmeric. Stir well and cook for 1 more minute with the lid off. Add a splash of water if it gets too dry.
- Add the grated garlic and ginger. Stir and cook for a further minute, before adding in the lamb chunks. Stir well to coat the meat in the onions and spices and then add the salt, apricots and chopped tomatoes, plus about half a can of water (200ml / 7floz).
- Bring the tagine to the boil and then put the lid on and put in your preheated oven for 1 hour and 15 minutes.
- Serve with couscous, flatbreads or basmati rice and a simple salad if you fancy it.
Notes
- This tagine can be frozen for later use without losing quality.
- Nutritional values provided are approximate and should be used as guidelines only.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Calories | 440kcal | 22% |
| Carbohydrates | 26g | 9% |
| Protein | 43g | 86% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 130mg | 43% |
| Sodium | 558mg | 23% |
| Potassium | 1222mg | 26% |
| Fiber | 4g | 16% |
| Sugar | 18g | 36% |
| Vitamin A | 1325IU | 27% |
| Vitamin C | 12.2mg | 14% |
| Calcium | 80mg | 8% |
| Iron | 6.2mg | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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