Lamb Tagine with Apricots

Name: Lamb Tagine with Apricots
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 800 g Lamb; 150 g Dried apricots; 3 piece Onion; 15 g Fresh ginger; 1 tsp Cinnamon; 1 tsp Cumin; 0.5 tsp Coriander; 0.25 tsp Saffron; 3 clove Garlic; 400 ml Vegetable broth; 3 tbsp Olive oil; 2 piece Preserved lemon; 50 g Almonds; 1 tsp Salt; 0.5 tsp Pepper

Temps

80 min

Difficulté

facile

Ingrédients

Budget

~16-24 €

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Valeurs nutritionnelles

Score santé

Moyen · /100

420 kcal

par portion

40 gProtéines

18 gLipides

28 gGlucides

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Etapes

1
Cut the lamb into even cubes. Heat the olive oil in a tagine or Dutch oven and brown the meat in batches.
10 min
2
Remove the meat and sauté the diced onions, minced garlic, and grated ginger. Add the spices (cinnamon, cumin, coriander, saffron).
5 min
3
Return the lamb, add the broth and saffron. Bring to a simmer, cover, and cook gently for 40 minutes.
40 min
4
Add the dried apricots and preserved lemons cut into quarters. Continue cooking for 15 minutes. Add the almonds.
15 min
5
Season with salt and pepper. The sauce should be reduced and syrupy.
2 min
6
Serve hot in the tagine with couscous or brown rice.