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Lamb Tagine with Apricots and Almonds
A classic Moroccan slow-cooked stew featuring tender lamb shoulder, sweet dried apricots, crunchy toasted almonds, and a fragrant blend of warming spices. Traditionally cooked in a tagine pot, this dish offers a beautiful balance of sweet and savory flavors.
đ§ Ingredienser
- 1 kg Lamb shoulder(cut into 4-5 cm (1.5-2 inch) cubes)
- 2 tbsp Olive oil
- 2 large Onions(finely chopped)
- 3 cloves Garlic(minced)
- 1 tsp Ground ginger
- 1 tsp Ground turmeric
- 1 tsp Ground cumin
- 1/2 tsp Ground cinnamon
- 2 tbsp Ras el hanout
- 1 whole Cinnamon stick
- 1 pinch Saffron threads(soaked in 2 tbsp warm water)
- 500 ml Chicken or lamb stock
- 2 tbsp Honey
- 150 g Dried apricots(halved if large)
- to taste Salt
- to taste Black pepper
- 100 g Toasted slivered almonds(for garnish)
- small bunch Fresh cilantro or parsley(chopped, for garnish)
- for serving Couscous
đšâđł Instruktioner
- 1
Pat the lamb cubes dry with paper towels. Season generously with salt and pepper. Heat 1 tbsp of olive oil in a tagine base or a heavy-bottomed pot (like a Dutch oven) over medium-high heat. Brown the lamb in batches, ensuring not to overcrowd the pot, until deeply golden on all sides. This searing develops crucial flavor. Remove the browned lamb and set aside.
â±ïž 15 minutes - 2
Add the remaining 1 tbsp of olive oil to the pot. Reduce heat to medium and add the chopped onions. Sauté, stirring occasionally, until softened and translucent, about 8-10 minutes. Add the minced garlic, ground ginger, turmeric, cumin, and ground cinnamon. Cook for another minute until fragrant, stirring constantly to prevent burning.
â±ïž 10 minutes - 3
Return the browned lamb to the pot. Stir in the ras el hanout and the whole cinnamon stick. Pour in the chicken or lamb stock and the saffron threads with their soaking water. Bring the liquid to a gentle simmer, scraping up any browned bits from the bottom of the pot. The liquid should mostly cover the lamb.
â±ïž 5 minutes - 4
Cover the tagine or pot tightly with its lid. Reduce the heat to low. Simmer gently for 2 hours, or until the lamb is very tender. Check periodically to ensure there is enough liquid; add a splash more stock or water if it seems dry. The cooking temperature should be low enough to maintain a bare simmer, around 150°C (300°F) if using an oven.
â±ïž 2 hours - 5
Uncover the tagine. Stir in the honey and the dried apricots. Re-cover and continue to cook for another 30 minutes, allowing the apricots to soften and plump up, and the sauce to thicken slightly. Taste and adjust seasoning with salt and pepper if needed.
â±ïž 30 minutes - 6
Remove the cinnamon stick before serving. Ladle the lamb tagine into shallow bowls. Garnish generously with the toasted slivered almonds and chopped fresh cilantro or parsley. Serve immediately with fluffy couscous to soak up the delicious sauce.
â±ïž 5 minutes
đĄ Proffstips
- âA traditional tagine pot's conical lid traps steam, creating a moist cooking environment that tenderizes the meat beautifully. If you don't have one, a heavy-bottomed Dutch oven or casserole dish with a tight-fitting lid works well.
- âRas el hanout is a complex Moroccan spice blend. Ensure you use a good quality one for the best flavor.
- âThe slow cooking process is key to achieving meltingly tender lamb. Resist the urge to rush it.
- âToasting the almonds enhances their nutty flavor and provides a pleasant textural contrast to the tender lamb and soft apricots.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- For a brighter flavor, add preserved lemon rind (rinsed and finely chopped) along with the apricots.
- Substitute chicken thighs or beef chuck for lamb.
- Add chickpeas or other root vegetables like sweet potatoes or carrots during the last hour of cooking for a heartier stew.