Eosinophilic Esophagitis Friendly Moroccan Lamb Tagine with Apricots
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Learn more →Ingredients
4 servings
- 2 lb bone-in lamb shoulder, cut into 2-inch pieces
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground turmeric
- ½ tsp sweet paprika
- ¼ tsp cayenne pepper
- 1 tsp kosher salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- 2 tbsp olive oil
- 1 large yellow onion, halved and thinly sliced
- 4 garlic cloves, minced
- 1 tbsp tomato paste
- 1 can (14 oz) diced tomatoes
- 1 ½ cups low-sodium chicken broth or lamb broth
- 1 cup dried apricots, halved
- 1 tbsp honey
- 1 tbsp fresh lemon juice
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 2 tbsp toasted slivered almonds (optional)Can be omitted
slivered almonds
Instructions
- 1
In a small bowl, combine the cumin, coriander, ginger, cinnamon, turmeric, paprika, cayenne, salt, and black pepper. Pat the lamb pieces dry with paper towels, then toss them with the spice mixture until evenly coated.
- 2
Heat the olive oil in a Dutch oven or large heavy-bottomed pot over medium-high heat until shimmering. Working in two batches to avoid crowding, sear the lamb pieces for 3–4 minutes per side until deeply browned on at least two sides, then transfer to a plate. Repeat with the remaining lamb.
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