Description
A flavorful Moroccan-inspired dish featuring tender lamb braised in a tangy lemon-herb tomato sauce, topped with roasted apricots for a sweet contrast.
Ingredients
Scale
- 2 lbs lamb shoulder, cut into chunks
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 can (14 oz) diced tomatoes
- 1 lemon, zested and juiced
- 1 tablespoon fresh herbs (parsley, cilantro, and mint), chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- Salt and pepper to taste
- 1 cup dried apricots
- For roasting: 2 tablespoons honey and 1 tablespoon olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened.
- Add lamb chunks and brown on all sides, about 5 minutes.
- Stir in diced tomatoes, lemon zest, juice, herbs, cumin, cinnamon, ginger, salt, and pepper. Bring to a simmer.
- Cover and braise on low heat for 2 hours, or until lamb is tender.
- Meanwhile, toss apricots with honey and olive oil, then roast in a preheated oven at 400°F for 15 minutes.
- Serve the lamb tagine topped with roasted apricots.
Notes
For best results, use fresh herbs and allow the flavors to meld overnight. Adjust spices to taste.
- Prep Time: 20 minutes
- Cook Time: 2 hours 15 minutes
- Method: Main Course
- Cuisine: Moroccan
Nutrition
- Calories: 450
- Sugar: 15g
- Fat: 22g
- Carbohydrates: 25g
- Protein: 35g