Lamb Tagine with Apricots
Lamb tagine is a thick, savory Moroccan stew simmered in North African spices and topped with crunchy almonds and sweet dried apricots.
- Prep time
- 15 min
- Cook time
- 1 hr 45 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1 tbsp olive oil ((See Note 1))
- 1 tbsp butter ((See Note 1))
- 2 tbsp blanched almond slivers
- 2 red onions (diced)
- 3 clove garlic (minced)
- 2 tbsp ginger paste ((1 ounce 2-inch piece of fresh ginger))
- a pinch saffron threads
- 2 cinnamon sticks
- 2 tsp coriander seeds (crushed)
- 2 lb lamb shoulder or leg (cubed )
- 8 dates (seeded)
- 8 dried apricots
- 1 orange ((See Note 2))
- 2 tbsp honey
- 1/2 tsp Ras el Hanout (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- 1
Heat the butter and oil in a tagine (See Note 3), or heavy Dutch oven. Stir in the almonds and sauté until golden. Add the diced onions and garlic, stir and cook over low heat until golden. Stir in the ginger paste, saffron, cinnamon sticks and coriander seeds. Add the cubed lamb pieces and stir to make sure everything is coated with the onion and spices. Sauté for 4 minutes.
- 2
Next pour enough water in to cover the meat and bring to a boil. Reduce the heat, cover and simmer for 1 hour or until meat is tender.
- 3
Add the dates, apricots and orange peel or zest, stir to mix and cover. Simmer for 20 minutes.
- 4
Stir in the honey and ras-el-hanout (optional) and simmer another 10 minutes. Season to taste with salt and pepper. The sauce should be syrupy. If it is too watery, allow to simmer and thicken with lid off for 5 minutes, or add some water if necessary.
- 5
Top with chopped cilantro and serve along side couscous and bread of choice.
- 6
Use the Saute setting and melt the butter and oil. Stir in the almonds and sauté until golden. Add the diced onions and garlic, stir and cook until golden. Stir in the ginger paste, saffron, cinnamon sticks and coriander seeds. Add the cubed lamb pieces and stir to make sure everything is coated with the onion and spices. Pour 1 cup water over meat, close the lid and choose Stew setting.
- 7
Do a Quick Release and add the dates, apricots, orange peel or zest, honey, ras-el-hanout and choose the Saute setting for 10 minutes. Season to taste with salt and pepper. The sauce should be syrupy. If it is too watery, choose the Saute setting for another 5 minutes or as needed.
- 8
Top with chopped cilantro and serve along side couscous and bread of choice.
- 9
Toast almonds in butter and oil until golden; set aside. Sauté onions and garlic until soft. Add ginger, saffron, cinnamon sticks, coriander; cook 1–2 min.Next add lamb and brown lightly. Transfer mixture to slow cooker.Add dates, apricots, orange zest/peel, honey, ras el hanout (optional), salt + pepper. Add water or broth to reach halfway up the meat (less than stovetop).Cook 6–8 hrs on Low or 3½–4½ hrs on High. If sauce is thin, uncover and cook on High 20–30 min or reduce in a skillet. Top with toasted almonds + chopped cilantro; serve with couscous or bread.