Gambian Lamb Tagine with Apricots and Almonds
A fragrant and flavorful lamb tagine, slow-cooked with sweet apricots, crunchy almonds, and a blend of aromatic Gambian spices. This dish offers a delightful fusion of sweet and savory notes, perfect for a special occasion.
🧂 Ingredients
- 1.2 kg Lamb shoulder(cut into 2-inch cubes)
- 2 large Onions(chopped)
- 4 cloves Garlic(minced)
- 1 tablespoon Ginger(freshly grated)
- 2 tsp Ground cumin
- 1.5 tsp Ground coriander
- 1 tsp Turmeric
- 1 tsp Cinnamon
- 0.5 tsp Cayenne pepper(or to taste)
- 150 g Dried apricots(halved)
- 500 ml Chicken or lamb broth
- 2 tbsp Honey
- 3 tbsp Olive oil
- to taste Salt
- to taste Black pepper
- 50 g Blanched almonds(toasted, for garnish)
- a handful Fresh cilantro or parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Preheat oven to 160°C (325°F).
💡 Tip: Ensures even cooking for the lamb. - 2
Season the lamb cubes generously with salt and pepper.
💡 Tip: Don't be shy with the seasoning. - 3
Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Brown the lamb in batches, ensuring not to overcrowd the pot. Remove lamb and set aside.
💡 Tip: Browning adds depth of flavor. - 4
Add the chopped onions to the pot and cook until softened, about 5-7 minutes.
💡 Tip: Scrape up any browned bits from the bottom of the pot. - 5
Stir in the minced garlic and grated ginger, and cook for 1 minute until fragrant.
💡 Tip: Be careful not to burn the garlic. - 6
Add the ground cumin, coriander, turmeric, cinnamon, and cayenne pepper. Stir well and cook for another minute.
💡 Tip: Toasting the spices releases their aroma. - 7
Return the browned lamb to the pot. Add the halved dried apricots, chicken or lamb broth, and honey. Stir to combine.
- 8
Bring the mixture to a simmer, then cover the pot tightly with a lid.
💡 Tip: A tight-fitting lid is crucial for slow cooking. - 9
Transfer the pot to the preheated oven and cook for 2 to 2.5 hours, or until the lamb is very tender.
💡 Tip: Check periodically and add a little more broth if it looks dry. - 10
Once cooked, remove the pot from the oven. Taste and adjust seasoning with salt and pepper if needed.
💡 Tip: The sauce should be rich and slightly thickened. - 11
Serve the lamb tagine hot, garnished with toasted blanched almonds and fresh chopped cilantro or parsley.
💡 Tip: Delicious served with couscous or crusty bread.
💡 Pro Tips
- ✓For a richer flavor, you can marinate the lamb overnight in some of the spices and a little oil.
- ✓If you don't have a Dutch oven, you can use a tagine pot or a heavy-bottomed casserole dish with a tight-fitting lid.
- ✓Adjust the cayenne pepper to your preferred level of heat.
🔄 Variations
- Add cubed sweet potatoes or butternut squash during the last hour of cooking.
- Substitute prunes or dates for the apricots for a different dried fruit flavor.
- For a vegetarian version, use firm tofu or chickpeas and vegetable broth.