Moroccan Lamb Tagine with Apricots and Almonds
Browned lamb simmers with onions, garlic and toasted cumin, cinnamon, ginger and paprika, with apricots until tender.
- 320 g lamb shoulder
- 1 whole onion
- 2 whole garlic cloves
- 5 g ground cumin
- 2 g ground cinnamon
- 3 g ground ginger
- 5 g paprika
- 80 g dried apricots
- 30 g flaked almonds
- 300 ml vegetable stock
- 1 tbsp olive oil
- 150 g couscous
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Add to a shopping listHow the shopping list works →- Step 1
Step 1: Cut lamb into 3cm cubes. Dice onion and mince garlic.
- Step 2
Step 2: Heat olive oil in a large pan or tagine over medium-high heat. Brown lamb in batches (3-4 minutes per batch); set aside.
- Step 3
Step 3: In the same pan, sauté onion and garlic for 2 minutes until softened.
- Step 4
Step 4: Add cumin, cinnamon, ginger, and paprika. Stir constantly for 1 minute until fragrant.
- Step 5
Step 5: Return lamb to the pan and add stock. Bring to a simmer, then reduce heat to low. Cover and simmer for 15 minutes.
- Step 6
Step 6: Add dried apricots and continue simmering for 5 more minutes until lamb is tender and apricots are plump.
- Step 7
Step 7: Toast almonds in a dry pan for 2 minutes until fragrant; set aside.
- Step 8
Step 8: Prepare couscous according to packet instructions (typically 5 minutes with boiling stock).
- Step 9
Step 9: Serve tagine over couscous, garnished with toasted almonds.
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