Lamb Tagine with Prunes, Apricots, and Vegetables Recipe

Name: Lamb Tagine with Prunes, Apricots, and Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds (1-inch thick) lamb shoulder chops; 1/2 tablespoon vegetable oil, plus 1/2 tablespoon; 1 large onion, chopped; 1 1/2 cups water; Pinch saffron threads, crumbled; 3/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 1/2 large carrots, cut into 1/4-inch thick rounds; 1 small sweet potato, peeled and cut into 3/4-inch pieces; 3/4 teaspoon ground ginger; 1/8 teaspoon ground cinnamon; 2/3 cup pitted prunes; 1/2 cup dried apricots; 1 medium yellow squash, cut into 3/4-inch pieces; 2 teaspoons honey, optional; Freshly grated nutmeg

Servings: persons

2 pounds (1-inch thick) lamb shoulder chops
1/2 tablespoon vegetable oil, plus 1/2 tablespoon
1 large onion, chopped
1 1/2 cups water
Pinch saffron threads, crumbled
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 large carrots, cut into 1/4-inch thick rounds
1 small sweet potato, peeled and cut into 3/4-inch pieces
3/4 teaspoon ground ginger
1/8 teaspoon ground cinnamon
2/3 cup pitted prunes
1/2 cup dried apricots
1 medium yellow squash, cut into 3/4-inch pieces
2 teaspoons honey, optional
Freshly grated nutmeg

1
Cut lamb from bones, reserving bones, then cut meat into 1-inch pieces.
2
Heat 1/2 tablespoon oil in a flameproof wide shallow casserole with a tight-fitting lid over moderately high heat until hot but not smoking.
3
Brown meat on all sides in 2 batches, transferring to a plate as browned.
4
Brown bones and transfer to plate.
5
Add remaining 1/2 tablespoon oil to the casserole and cook onion, stirring, until softened.
6
Return meat and bones to pot.
7
Stir in water, saffron, salt, and pepper and bring to a boil.
8
Reduce heat and simmer mixture, covered, stirring occasionally, until lamb is tender, about 1 1/4 hours.
9
Transfer the lamb to a clean plate and add any meat from lamb bones, discarding bones.
10
Add carrots and sweet potato to pot, then simmer, covered, stirring occasionally, until vegetables are barely tender, about 10 minutes.
11
Add ginger, cinnamon, prunes, apricots, and squash, simmer, covered, stirring occasionally, until vegetables and fruits are tender, about 5 minutes.
12
Return lamb to stew and add honey.
13
Season with salt, pepper, and nutmeg and simmer, uncovered, stirring occasionally, 5 minutes.

730

kcal

Calories

Fat

Carbs

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 16 ingredients. The key ingredients include: 2 pounds (1-inch thick) lamb shoulder chops, 1/2 tablespoon vegetable oil, plus 1/2 tablespoon, 1 large onion, chopped, 1 1/2 cups water, and more.

Yes, Lamb Tagine with Prunes, Apricots, and Vegetables 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 Prunes, Apricots, and Vegetables

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