Mushroom Free Lamb Tagine with Apricots and Almonds
Total time2 hr
Prep time20 min
Cook time1 hr 40 min
4.5(5)
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Learn more āIngredients
4 servings
- 2 lb boneless lamb shoulder, cut into 1 Ā½-inch pieces
- 1 tsp salt
- Ā½ tsp black pepper
- 2 tbsp olive oil
- 1 large yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 Ā½ tsp ground cumin
- 1 Ā½ tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp ground turmeric
- Ā½ tsp smoked paprika
- Ā¼ tsp cayenne pepper
- 1 can (14 oz) diced tomatoes
- 1 Ā½ cups low-sodium chicken broth
- 1 tbsp honey
- 1 cup dried apricots, halved
- Ā½ cup slivered almonds
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Pat the lamb pieces dry with paper towels and season all over with the salt and black pepper.
- 2
Heat the olive oil in a Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, add the lamb in a single layer and sear undisturbed for 3ā4 minutes per side, until deep brown on at least two sides. Transfer the seared lamb to a plate and set aside.
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