Tagine Of Lamb And Apricots In Honey Sauce Recipe

Name: Tagine Of Lamb And Apricots In Honey Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon salt; 1 teaspoon ground turmeric; 3/4 teaspoon ground cinnamon; 1/4 teaspoon freshly ground black pepper; 2 pounds lamb stew meat; 2 teaspoons olive oil; 2 cups chopped onion (about 2 medium); 1 cup less-sodium beef broth; 1/4 cup honey; 1 (3-inch) cinnamon stick; 1 cup chopped dried apricots; 1/4 cup slivered almonds, toasted

Servings: persons

1 teaspoon salt
1 teaspoon ground turmeric
3/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
2 pounds lamb stew meat
2 teaspoons olive oil
2 cups chopped onion (about 2 medium)
1 cup less-sodium beef broth
1/4 cup honey
1 (3-inch) cinnamon stick
1 cup chopped dried apricots
1/4 cup slivered almonds, toasted

1
Preheat oven to 425u00b0.
2
Combine first 5 ingredients in a large bowl. Toss gently to coat. Heat oil in a Dutch oven over medium-high heat. Add lamb mixture; cook 5 minutes, browning on all sides and stirring frequently. Add onion, and cook 2 minutes, stirring once. Stir in broth, honey, and cinnamon stick. Cover and bake at 425u00b0 for 45 minutes. Stir in apricots, and bake 15 minutes. Discard cinnamon stick, and sprinkle evenly with slivered almonds.
3
Wine note: Lamb, the most traditional meat of the Mediterranean, is extremely wine-friendly. From cabernet sauvignon to syrah and Bordeaux to Rioja, there's hardly a red wine that doesn't work with it. In this dish, the savoriness of the lamb is underscored by the fruity sweetness of the apricots and honey. This goes well with zinfandel, a thick, rich wine that has a dense fruitiness of its own. Try Folie a Deux's 2002 zinfandel from Amador County, California ($18). -Karen MacNeil

906

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 teaspoon salt, 1 teaspoon ground turmeric, 3/4 teaspoon ground cinnamon, 1/4 teaspoon freshly ground black pepper, and more.

Yes, Tagine Of Lamb And Apricots In Honey Sauce falls under the Soups & Stews 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.

That's it — enjoy your meal!

Tagine Of Lamb And Apricots In Honey Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions