Slow Cooked Lamb Tagine With Apricots

Name: Slow Cooked Lamb Tagine With Apricots
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Yield: 4 people
Ingredients: 600 g Diced lamb; 1 large onion; 4 cloves garlic; 1 cinnamon stick; 1 teaspoon salt; ¼ teaspoon ground ginger; ½ teaspoon ground turmeric; ¼ teaspoon freshly ground black pepper; ¼ teaspoon cumin powder; ¼ teaspoon coriander powder; ¼ teaspoon paprika; ¼ teaspoon cloves powder; 1 tinned tomatoes; 500 ml chicken stock, beef stock, or vegetable stock; 1 cup fresh coriander leaves; 600 g butternut squash; 100 g dried apricots; 1 tablespoon freshly squeezed lemon juice; 1 tablespoon honey; flaked almonds and coriander leaves for garnish

User Reviews

5.0

12 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
2 hrs
Servings
4 people
Calories
417 kcal
Course
Main Course
Cuisine
North African

Slow Cooked Lamb Tagine With Apricots

Dana Farley

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This succulent and incredibly flavourful Slow Cooked Lamb Tagine is a combination of lamb, apricots, butternut squash, and exotic spices.

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Ingredients

Servings

600 g Diced lamb
1 large onion (diced)
4 cloves garlic (finely chopped)
1 cinnamon stick
1 teaspoon salt
¼ teaspoon ground ginger
½ teaspoon ground turmeric
¼ teaspoon freshly ground black pepper
¼ teaspoon cumin powder
¼ teaspoon coriander powder
¼ teaspoon paprika
¼ teaspoon cloves powder
1 tinned tomatoes
500 ml chicken stock, beef stock, or vegetable stock
1 cup fresh coriander leaves
600 g butternut squash
100 g dried apricots
1 tablespoon freshly squeezed lemon juice
1 tablespoon honey
flaked almonds and coriander leaves for garnish

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Instructions

Place a Dutch oven or an oven-proof large pan on medium-high heat.
When the pan is hot, add the diced lamb and sauté them until browned on all sides. Do it in batches if necessary to avoid overcrowding.
Add the onions and sauté for a few minutes, until slightly softened, and then add the garlic. Cook the garlic for a minute stirring continuously to avoid it burning.
Stir in the ground ginger, turmeric, black pepper, cumin, coriander powder, salt, cinnamon stick, paprika, and cloves, and cook for a few seconds.
Add the tinned tomatoes, and give them a good stir until all are combined.
Pour in the stock, stir well, put a lid on and bring it to a boil.
At this stage, you could either lower the heat and carry on simmering the stew on the stove or place it in a preheated oven to 160° C (320° F) for 45 minutes.
45 minutes later, add the squash, apricots, lemon juice, honey, and chopped coriander leaves. Stir until all combined and cook for another 60 minutes until the lamb is fork tender.
Garnish and serve your tagine with fresh coriander leaves and flaked almonds.

Equipments used:

Notes

This dish is originally cooked in a tagine dish. However, a Dutch oven, a slow cooker, or a casserole with a tight lid will substitute it perfectly.
Use a cut of lamb with at least %20 fat content. Lean meat will have a big impact on both the texture of the meat and the sauce. So stick with the shoulder, neck, shank, or shin for the best results.
Sear the lamb before adding the other ingredients as it has a huge impact on the flavor. Make sure your Dutch oven/pan is heated thoroughly before adding your lamb pieces.
Lamb has enough fat for you to sauté your onions, you shouldn't need to add any extra oil to the dish.
You can either cook lamb tagine on the stovetop simmering on low heat or cook it in a preheated oven to 160° C (320° F).
You can prepare this dish up to three days in advance and reheat it on low heat just before serving it. The flavor will intensify as the tagine sits in the fridge.

Nutrition Information

Show Details

Calories 417kcal (21%) Carbohydrates 48g (16%) Protein 37g (74%) Fat 10g (15%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Cholesterol 101mg (34%) Sodium 874mg (36%) Potassium 1491mg (43%) Fiber 6g (24%) Sugar 25g (50%) Vitamin A 17136IU (343%) Vitamin C 39mg (43%) Calcium 134mg (13%) Iron 5mg (28%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 417 kcal

% Daily Value*

Calories	417kcal	21%
Carbohydrates	48g	16%
Protein	37g	74%
Fat	10g	15%
Saturated Fat	3g	15%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Cholesterol	101mg	34%
Sodium	874mg	36%
Potassium	1491mg	32%
Fiber	6g	24%
Sugar	25g	50%
Vitamin A	17136IU	343%
Vitamin C	39mg	43%
Calcium	134mg	13%
Iron	5mg	28%