Lamb tagine with apricots and salted almonds recipe Recipe

Name: Lamb tagine with apricots and salted almonds recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.5 kg (3.3lbs) boneless shoulder of lamb, cut into chunks; 1 tbsp vegetable oil; 1 large onion, finely chopped; 4 garlic cloves, peeled; 1 x 5cm piece of cinnamon stick; 2 tsp Ras el Hanout (Moroccan spice powder); 2 tsp ground ginger; 0.5 tsp ground turmeric; 1 pinch of saffron threads; 1 tsp freshly ground black pepper; 50 g (1.8oz) unsalted butter, melted; 1 l (1.8pints) lamb or vegetable stock; 500 g (17.6oz) whole dried apricots, soaked in water to sofen, then pitted; 100 g (3.5oz) blanched almonds; 50 g (1.8oz) salted butter; 50 ml (1.8fl oz) honey; 1 tsp ground cinnamon; 1 pinch salt

Servings: persons

1.5 kg (3.3lbs) boneless shoulder of lamb, cut into chunks
1 tbsp vegetable oil
1 large onion, finely chopped
4 garlic cloves, peeled
1 x 5cm piece of cinnamon stick
2 tsp Ras el Hanout (Moroccan spice powder)
2 tsp ground ginger
0.5 tsp ground turmeric
1 pinch of saffron threads
1 tsp freshly ground black pepper
50 g (1.8oz) unsalted butter, melted
1 l (1.8pints) lamb or vegetable stock
500 g (17.6oz) whole dried apricots, soaked in water to sofen, then pitted
100 g (3.5oz) blanched almonds
50 g (1.8oz) salted butter
50 ml (1.8fl oz) honey
1 tsp ground cinnamon
1 pinch salt

1
Toss the pieces of lamb with the oil, then sear in a hot frying pan over a high heat until browned on all sides.
2
Remove from the heat.
3
In a flameproof tagine or casserole mix together the lamb, onion, garlic, cinnamon stick, ras el hanout, ginger, turmeric, saffron, pepper and melted unsalted butter.
4
Add salt to taste.
5
Cover and cook over a medium heat for 12-15 minutes.
6
Pour in 750ml of the stock and continue cooking, covered, for 2 hours or until the meat is very tender.
7
Meanwhile, drain the apricots and cook in enough fresh water to cover for 30-40 minutes or until reduced to a nice pulp.
8
Fry the almonds in the salted butter until lightly browned.
9
Add the apricots, nuts, honey, ground cinnamon and remaining stock to the lamb.
10
Simmer for a further 10 minutes.
11
Serve hot with couscous.

1741

kcal

Calories

116

Fat

Carbs

109

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1.5 kg (3.3lbs) boneless shoulder of lamb, cut into chunks, 1 tbsp vegetable oil, 1 large onion, finely chopped, 4 garlic cloves, peeled, and more.

Yes, Lamb tagine with apricots and salted almonds recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb tagine with apricots and salted almonds recipe

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