Moroccan 90 min

Lamb Tagine with Apricots

Name: Lamb Tagine with Apricots
Total time: 90 min
Yield: 2 servings
Cuisine: Moroccan
Ingredients: 2.5 lbs bone-in lamb shoulder, cut into 2-inch pieces; 3 tablespoons argan or olive oil; 2 large yellow onions, thinly sliced; 4 cloves garlic, minced; 1-inch piece ginger, grated; 1 teaspoon cumin; 1 teaspoon coriander; 1 teaspoon cinnamon; 1/2 teaspoon turmeric; 1/2 teaspoon ginger powder; Pinch of saffron in 2 tablespoons warm water; 1 cup dried apricots; 2 tablespoons honey; 1.5 cups lamb or chicken broth; 1/4 cup toasted almonds; Fresh cilantro and couscous for serving

gluten-freecomfort-foodhigh-protein

Ingredientsfor 2

510

Cal

38g

Protein

32g

Carbs

26g

Fat

12.5 lbs bone-in lamb shoulder, cut into 2-inch pieces
23 tablespoons argan or olive oil
32 large yellow onions, thinly sliced
44 cloves garlic, minced
51-inch piece ginger, grated
61 teaspoon cumin
71 teaspoon coriander
81 teaspoon cinnamon
91/2 teaspoon turmeric
101/2 teaspoon ginger powder
11Pinch of saffron in 2 tablespoons warm water
121 cup dried apricots
132 tablespoons honey
141.5 cups lamb or chicken broth
151/4 cup toasted almonds
16Fresh cilantro and couscous for serving

Order ingredients on Instacart

Instructions

1
Heat oil in a tagine or heavy Dutch oven over high heat. Season lamb with salt and pepper. Brown in batches for 4–5 minutes per batch. Remove and set aside.
2
Reduce to medium heat. Cook onions for 10 minutes. Add garlic, ginger, cumin, coriander, cinnamon, turmeric, and ginger powder. Stir 2 minutes. Add saffron water.
3
Return lamb to the pot. Add broth. Bring to a simmer, cover tightly, and cook on low heat for 50 minutes. Add apricots and honey. Continue cooking covered for another 25–30 minutes until lamb is very tender and falling apart. The sauce should be glossy and slightly sweet-savory.
4
Scatter toasted almonds and fresh cilantro over the top. Serve over fluffy couscous or with warm bread.