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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 portions
Cuisine: marocaine
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

A savory Moroccan dish combining tender lamb, chewy dried apricots, onions, and warm spices like cinnamon and ginger in a rich, fragrant sauce.

80 min4 servings420 kcalDifficulty: Easy

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

Instructions

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

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