Lamb Tagine with Apricots, Almonds, and Prunes


If you love stews or chowders and have not tried Moroccan tagine, you will fall in love with the taste of this classic Moroccan dish.

The pleasant surprise of sweetness, savory, bits of toasted almond, and zesty flavors and aroma from all the spices that go into this dish sure will win your stomach and your taste bud.

Straight to Recipe


Shopping List l Tool List l Tips & Tricks l Recipe

There are quite a few ingredients for this dish. The good news is the left over always taste better overtime it gets reheated. Cook enough for a couple meals for the week. You will be glad that all you need is to reheat this delicious dish and enjoy on a busy week night!

Love this recipe? This is our version of lamb tagine inspired from Ghillie Basan’s lamb tagine recipe. Check out her cookbook, Tagine, Spicy Stews from Morocco, for a great collection of incredible tagine recipes and make your own version!

Happy cooking!

 


Shopping List

1 lb. lamb shoulder
Olive Oil
Sliced roasted almond
1 Onion, medium size
Garlic cloves
Fresh ginger
Mexican safflower flower
Cinnamon stick
Coriander seed
Dried pitted prune
Dried apricots
Organic orange peel, unwaxed
Honey
Fresh cilantro leaves


Tool List

A large pot, we prefer oval Dutch oven
A medium length stainless steel cooking thong
A tagine cooker, optional

 


Tips & Tricks

We added less of the sweet ingredients here than what the original recipe calls for because we prefer savory than sweet. If you like a sweeter taste and flavor, you can add more prune, apricot, honey, cinnamon sticks, and so on.


Recipe

 

Lamb Tagine with Apricots, Almonds, and Prunes

Print Recipe
Serves: 4-6 Cooking Time: Prep 15 minutes, cooking 1 hour

Ingredients

  • 1 lb. lamb shoulder, cubed
  • 2 tbsp. Olive Oil
  • 1/4 cup Sliced Roasted almond
  • 1 medium size onion, finely chopped
  • Garlic cloves, finely chopped
  • 1 inch fresh ginger, peeled and crushed
  • 1 pinch of Mexican safflower flower
  • 1 cinnamon stick
  • 2 tbsp. coriander seed, toasted and crushed
  • 1/2 handful of dried pitted prunes
  • 1/2 handful of dried apricots
  • A handful of organic orange peel, unwaxed
  • 1 tbsp honey, optional
  • A handful of fresh cilantro leaves, coarsely chopped for garnish

Instructions

1

Heat the cooking pot with medium heat.

2

Add olive oil.

3

Add almond when the oil starts to get hot.

4

Add onion and garlic. Stir until they begin to turn light brown.

5

Add ginger, safflower, cinnamon stick, and coriander seeds.

6

Add lamb. Brown and coats lamb with the spices.

7

Add hot water, enough to have all the ingredients submersed, when the lamb is well browned.

8

When the pot starts to boil, turn the heat down to low heat.

9

Add half of the prune and apricot.

10

Simmer for about an hour.

11

10 minutes before serving, stir in the remaining prune and apricot, honey gently.

12

Garnish with chopped cilantro and serve.

Notes

We added less of the sweet ingredients here than what the original recipe calls for because we prefer savory than sweet. If you like a sweeter taste and flavor, you can add more prune, apricot, honey, cinnamon sticks, and so on.

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