Eosinophilic Esophagitis Friendly Moroccan Lamb Tagine with Apricots & Olives
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Learn more āIngredients
4 servings
For the tagine
- 2 lb bone-in lamb shoulder, cut into 2-inch pieces
- 1 tsp fine sea salt, plus more to taste
- 3 tbsp olive oil, divided
- 1 large yellow onion, halved and thinly sliced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- 1 Ā½ tsp ground turmeric
- 1 tsp ceylon cinnamon
- Ā½ tsp ground ginger
- 2 cups bone broth
- Ā¼ cup pomegranate juice
- 1 tbsp apple cider vinegar
- Ā½ cup dried apricots, halved
- Ā½ cup pitted green olives
- 1 tbsp honey
For serving
- Ā¼ cup fresh cilantro, roughly chopped
- Ā¼ cup fresh flat-leaf parsley, roughly chopped
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Pat the lamb pieces thoroughly dry with paper towels, then season all over with 1 tsp salt. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, sear the lamb for 3ā4 minutes per side until deeply browned on at least two surfaces, then transfer to a plate. Discard any excess fat if the pot looks very greasy, leaving about 1 tbsp behind.
- 2
Reduce the heat to medium and add the remaining 1 tbsp olive oil. Add the sliced onion and cook, stirring occasionally, until softened and golden at the edges, about 8ā10 minutes.
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