Title: Moroccan Lamb Tagine with Apricots and Almonds
Ingredients:
- 1 1/2 lbs lamb shoulder, cubed
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground turmeric
- 1/4 tsp cayenne pepper
- 1 cup dried apricots
- 1/2 cup slivered almonds
- 2 cups chicken broth
- Salt and pepper, to taste
- Olive oil
- Fresh cilantro, for garnish
Method:
1. Heat a drizzle of olive oil in a tagine or large skillet over medium-high heat. Add the diced onion and minced garlic, and sauté until softened.
2. Add the cubed lamb shoulder to the tagine, and brown on all sides. Season with salt and pepper.
3. Stir in the ground cumin, coriander, cinnamon, ginger, turmeric, and cayenne pepper, coating the lamb evenly with the spices.
4. Add the dried apricots and slivered almonds to the tagine, and pour in the chicken broth. Bring to a simmer, then cover and reduce heat to low.
5. Let the tagine simmer for 1 1/2 - 2 hours, or until the lamb is tender and the flavors have melded together.
6. Taste and adjust seasoning as needed. Serve the Moroccan Lamb Tagine with Apricots and Almonds garnished with fresh cilantro. Enjoy with couscous or crusty bread.
Title: Spiced Moroccan Lamb Tangine
Ingredients:
- 1 lb lamb, cubed
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp cayenne pepper
- 1 can diced tomatoes
- 1 cup chicken broth
- 1/2 cup dried apricots
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
Method:
1. Heat a large, heavy-bottomed pot over medium heat. Add the lamb cubes and brown on all sides, about 5 minutes.
2. Add the onion and garlic to the pot and cook until softened, about 3 minutes.
3. Stir in the cumin, coriander, paprika, cinnamon, ginger, and cayenne pepper. Cook for 1 minute until fragrant.
4. Add the diced tomatoes, chicken broth, and dried apricots to the pot. Season with salt and pepper.
5. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1.5-2 hours, until the lamb is tender.
6. Serve the Moroccan lamb tangine hot, garnished with fresh cilantro. Enjoy with couscous or crusty bread.
Title: Moroccan Lamb Tagine with Figs and Pistachios
Ingredients:
- 2 lbs lamb stew meat, cut into bite-sized pieces
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1/2 tsp ground paprika
- 1/2 tsp ground turmeric
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground black pepper
- 1/4 tsp ground cayenne pepper
- 1 cup dried figs, halved
- 1/2 cup shelled pistachios
- 2 cups chicken broth
- 1/4 cup honey
- Salt, to taste
- Fresh cilantro, for garnish
Instructions:
1. In a large Dutch oven or tagine, heat some oil over medium-high heat. Add the diced onion and minced garlic, and cook until softened.
2. Add the lamb stew meat to the pot and cook until browned on all sides.
3. Sprinkle the cumin, coriander, cinnamon, paprika, turmeric, ginger, nutmeg, cloves, black pepper, and cayenne pepper over the meat. Stir well to evenly coat the meat with the spices.
4. Pour in the chicken broth and honey, stirring to combine. Bring the mixture to a simmer.
5. Add the dried figs and pistachios to the pot, and stir to incorporate.
6. Cover the pot with a lid and reduce the heat to low. Let the tagine simmer for 1.5-2 hours, or until the lamb is tender.
7. Season with salt to taste.
8. Serve the Moroccan Lamb Tagine with Figs and Pistachios over cooked couscous or rice, garnished with fresh cilantro. Enjoy!