A sweet and savory slow-cooked stew from North Africa, traditionally cooked in an earthenware pot called a tagine.
Prep Time
30 minutes
Cook Time
2 hours
Total Time
2 hours 30 minutes
Difficulty
Medium
Skills Required
Slow Cooking
Ingredients & Nutrition
650 kcal
Calories
45g
Protein
30g
Fat
50g
Carbs
7g
Fiber
30g
Sugar
700mg
Sodium
- 2 lbs, cubed Lamb Shoulder
- 2, chopped Onion
- 4 cloves, minced Garlic
- 1 tbsp, grated Ginger
- 1 tsp each Spices (Cumin, Coriander, Turmeric, Cinnamon)
- 2 cups Chicken or Beef Broth
- 1 cup Dried Apricots
- 1/2 cup, slivered Almonds
- 2 tbsp Honey
- for serving Couscous
Equipment Needed
Let AI Suggest Variations
- Use chicken thighs instead of lamb.
- Add other dried fruits like prunes or dates.
- Stir in a can of chickpeas for extra texture and protein.
- Garnish with fresh cilantro or parsley.
Instructions:
1. In a tagine or Dutch oven, brown the lamb in batches. Set aside.
2. Sauté the onions until soft. Add garlic, ginger, and all the spices. Cook for 1 minute.
3. Return the lamb to the pot. Add the broth, bring to a simmer, cover, and cook on low heat for 1.5-2 hours, until the lamb is tender.
4. Stir in the dried apricots, almonds, and honey. Cook for another 20 minutes.
5. Serve hot over a bed of fluffy couscous.