Lamb Tagine with …Lamb Tagine with Apricots and AlmondsLamb Tagine with Apricots and Almonds
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander
- 1/2 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 pounds boneless lamb shoulder, trimmed and cut into 1-inch cubes
- 2 cups low-sodium chicken broth
- 1 (15-ounce) can diced tomatoes, undrained
- 3/4 cup dried apricots, halved
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Steps
- Heat the oil in a large Dutch oven over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Stir in the cumin, coriander, cinnamon, salt and pepper. Add the lamb cubes and cook until lightly browned, about 5 minutes.
- Add the chicken broth, tomatoes and apricots to the pot. Bring to a boil over high heat. Reduce the heat to medium-low and simmer for 1 hour or until the lamb is tender.
- Serve with couscous or rice.
Tags
lamb tagine
apricots
almonds
dinner
Middle Eastern cuisine
slow cooker
one pot meal
stew
comfort food
couscous
Copyright 2023 Ben Bergstein