Moroccan Lamb Tagine

Name: Moroccan Lamb Tagine
Prep time: 30 min
Cook time: 2 h
Ingredients: 800 g Lamb shoulder, cubed; 2 tbsp Ras el Hanout; 100 g Dried apricots; 50 g Slivered almonds, toasted; 1 pc Large onion, sliced; 500 ml Beef or lamb stock; Fresh cilantro for garnish

Lamb tagine with apricots and almonds in a traditional clay pot

Ms. Glenda

Professional Ceiling Starer

Chef Hiro

Let Him Cook

...

Total time2 hrs 30 mins

Calories520 kcal

Ingredients

Servings

800g
Lamb shoulder, cubed
2tbsp
Ras el Hanout
100g
Dried apricots
50g
Slivered almonds, toasted
1pc
Large onion, sliced
500ml
Beef or lamb stock
Fresh cilantro for garnish

Instructions

1
Sear
Brown the lamb cubes in a heavy-bottomed pot or tagine with olive oil.
2
Aromatics
Remove meat, sauté onions until soft, then stir in Ras el Hanout.
3
Simmer
Return meat to the pot, add stock and apricots. Cover and simmer on low for 2 hours.
4
Garnish
Top with toasted almonds and fresh cilantro before serving.