Moroccan Lamb Tagine with Apricots and Almonds

Name: Moroccan Lamb Tagine with Apricots and Almonds
Prep time: 30 min
Cook time: 130 min
Total time: 160 min
Ingredients: 2 lbs Boneless lamb shoulder, cubed; 2 whole Onions, chopped; 4 cloves Garlic, minced; 14.5 oz Canned crushed tomatoes; 0.75 cup Dried apricots, halved; 0.5 cup Slivered almonds, toasted; 2 cups Chicken or beef broth; 3 tbsp Olive oil; 2 tbsp Ras el hanout spice blend; 1 tsp Ground ginger; 0.5 tsp Cinnamon; 0.25 cup Fresh cilantro, chopped; 1 tsp Salt; 0.5 tsp Black pepper

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Maria Santos

Time

160 minutes

Servings

Calories

331

A deeply aromatic and tender lamb stew, slow-cooked with North African spices, sweet dried apricots, and crunchy almonds, perfect over fluffy couscous.

331

cal

24.3g

protein

22.9g

carbs

17.1g

fat

Ingredients (14)

Ingredient	Qty	Cal	P	C	F
Boneless lamb shoulder, cubed	2 lbs	126	19g	0g	5g
Onions, chopped	2 whole	15	0g	3g	0g
Garlic, minced	4 cloves	3	0g	1g	0g
Canned crushed tomatoes	14.5 oz	22	1g	5g	0g
Dried apricots, halved	0.75 cup	39	1g	10g	0g
Slivered almonds, toasted	0.5 cup	52	2g	2g	5g
Chicken or beef broth	2 cups	6	1g	0g	0g
Olive oil	3 tbsp	62	0g	0g	7g
Ras el hanout spice blend	2 tbsp	5	0g	1g	0g
Ground ginger	1 tsp	1	0g	0g	0g
Cinnamon	0.5 tsp	1	0g	0g	0g
Fresh cilantro, chopped	0.25 cup	0	0g	0g	0g
Salt	1 tsp	0	0g	0g	0g
Black pepper	0.5 tsp	1	0g	0g	0g

Ingredients (14)

Ingredient	Qty	Cal	P	C	F
Boneless lamb shoulder, cubed	2 lbs	126	19g	0g	5g
Onions, chopped	2 whole	15	0g	3g	0g
Garlic, minced	4 cloves	3	0g	1g	0g
Canned crushed tomatoes	14.5 oz	22	1g	5g	0g
Dried apricots, halved	0.75 cup	39	1g	10g	0g
Slivered almonds, toasted	0.5 cup	52	2g	2g	5g
Chicken or beef broth	2 cups	6	1g	0g	0g
Olive oil	3 tbsp	62	0g	0g	7g
Ras el hanout spice blend	2 tbsp	5	0g	1g	0g
Ground ginger	1 tsp	1	0g	0g	0g
Cinnamon	0.5 tsp	1	0g	0g	0g
Fresh cilantro, chopped	0.25 cup	0	0g	0g	0g
Salt	1 tsp	0	0g	0g	0g
Black pepper	0.5 tsp	1	0g	0g	0g

Directions

Step 1
Season lamb cubes generously with salt, pepper, and 1 tablespoon of Ras el hanout. Heat olive oil in a large Dutch oven or tagine over medium-high heat.
Step 2
Brown lamb in batches until well-sealed on all sides. Remove lamb and set aside.
Step 3
Add chopped onions to the pot and sauté until softened, about 5-7 minutes. Stir in minced garlic, remaining Ras el hanout, ground ginger, and cinnamon; cook for 1 minute.
Step 4
Return lamb to the pot. Add crushed tomatoes, chicken broth, and dried apricots. Bring to a simmer.
Step 5
Reduce heat to low, cover, and cook for 1.5 to 2 hours, or until lamb is very tender.
Step 6
Stir in fresh cilantro and toasted slivered almonds just before serving. Serve hot, traditionally with couscous.

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