Djiboutian Lamb Tagine with Apricots and Almonds

Name: Djiboutian Lamb Tagine with Apricots and Almonds
Prep time: PT25 minutes
Cook time: PT2 hours 30 minutes
Total time: PT2 hours 55 minutes
Yield: 6
Cuisine: Djibouti
Ingredients: 1.5 kg Lamb shoulder (cut into 2-inch cubes); 2 large Onions (chopped); 4 cloves Garlic (minced); 1 tablespoon Ginger (freshly grated); 3 tablespoons Olive oil; 2 teaspoons Ground cumin; 1.5 teaspoons Ground coriander; 1 teaspoon Turmeric; 1 teaspoon Cinnamon; 0.5 teaspoon Cayenne pepper (or to taste); 1.5 teaspoons Salt (or to taste); 1 teaspoon Black pepper (freshly ground); 400 g Diced tomatoes (canned); 500 ml Lamb or beef broth; 150 g Dried apricots (halved); 2 tablespoons Honey; 50 g Blanched slivered almonds (toasted, for garnish); 0.25 cup Fresh cilantro or parsley (chopped, for garnish)

A fragrant and tender lamb tagine, slow-cooked with sweet apricots, crunchy almonds, and a blend of aromatic Djiboutian spices. This dish offers a delightful balance of sweet and savory flavors, reflecting the country's rich culinary heritage influenced by Arab and African traditions.

準備時間25 minutes

調理時間2 hours 30 minutes

合計時間2 hours 55 minutes

分量6

難易度Medium

オリジナル· Feb 8

あなたのバージョンを作る

👨‍🍳 作り方

1
Pat the lamb cubes dry with paper towels. Season generously with salt and pepper.
2
Heat olive oil in a large Dutch oven or tagine pot over medium-high heat. Brown the lamb in batches, ensuring not to overcrowd the pot. Remove lamb and set aside.
3
Add the chopped onions to the pot and cook until softened and lightly browned, about 8-10 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
4
Stir in the cumin, coriander, turmeric, cinnamon, and cayenne pepper. Cook for 1 minute, stirring constantly, until the spices are fragrant.
5
Return the browned lamb to the pot. Add the diced tomatoes and broth. Bring to a simmer, then reduce the heat to low, cover, and cook for 2 hours, or until the lamb is very tender.
6
Stir in the dried apricots and honey. Continue to cook, covered, for another 30 minutes, allowing the apricots to soften and the flavors to meld.
7
Taste and adjust seasoning with salt and pepper if needed. The sauce should have thickened slightly.
8
Serve the tagine hot, garnished with toasted slivered almonds and fresh cilantro or parsley. It is traditionally served with couscous or rice.

調理履歴を記録する

💡 プロのコツ

✓For a richer flavor, you can marinate the lamb overnight with some of the spices.
✓If using a tagine pot, ensure it is properly seasoned and used on a heat diffuser if cooking on a stovetop.
✓Don't rush the slow cooking process; it's essential for tenderizing the lamb.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add a handful of raisins along with the apricots for extra sweetness.
Include a few preserved lemon wedges in the last hour of cooking for a tangy citrus note.
For a spicier kick, increase the amount of cayenne pepper or add a fresh chili.