Slow Cooked Lamb Tagine With Apricots
User Reviews
5
8 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr 45 mins
-
Total Time
2 hrs
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Servings
4 people
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Calories
417 kcal
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Course
Main Course
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Cuisine
North African
Slow Cooked Lamb Tagine With Apricots
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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
- 600 g lamb diced
- 1 large onion (diced)
- 4 cloves garlic (finely chopped)
- 1 cinnamon stick
- 1 teaspoon salt
- ¼ teaspoon ground ginger
- ½ teaspoon Turmeric ground
- ¼ teaspoon black pepper freshly ground
- ¼ teaspoon cumin powder
- ¼ teaspoon coriander powder
- ¼ teaspoon paprika
- ¼ teaspoon cloves powdered
- 1 tinned tomatoes
- 500 ml chicken stock or beef stock or vegetable stock
- 1 cup Coriander fresh leaves
- 600 g butternut squash
- 100 g dried apricot
- 1 tablespoon lemon juice freshly squeezed
- 1 tablespoon honey
- almonds flaked almonds; for garnish
- Coriander leaves flaked almonds; for garnish
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
(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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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