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Lamb Apricot Tagine

  • Author: Loreto
  • Prep Time: 20 minutes
  • Cook Time: 2 hours 20 minutes
  • Total Time: 2 hours 40 minutes
  • Yield: serves 6-8 people 1x
  • Category: Main
  • Method: slow cooking
  • Cuisine: Moroccan

Description

Lamb Apricot Tagine, is a perfect dish any time of year. Its exotic aromas along with the depth and complexity of flavor will definitely raise an eyebrow at the lunch or dinner table!


Ingredients

Lamb:

  • 1 kg of fresh lamb leg shanks

Spice blend:

  • 46 dried cloves
  • 1 tsp cumin
  • 1 Tbsp turmeric
  • 1 tsp ground coriander
  • 1 tsp curry powder (green)
  • 1 Tbsp each of onion powder, garlic powder
  • 1 Tbsp paprika
  • 1/2 tsp chili powder
  • 1 tsp ground sea salt

Sauce:

  • 1 tsp sesame oil
  • 2 Tbsp olive oil
  • a couple pats of butter
  • 2 cloves garlic minced
  • 1 garlic scape chopped finely
  • 2 large fresh green onion chopped
  • 1 can good quality stewed tomatoes
  • 3 cups vegetable stock
  • 46 madjoule dates halved
  • 46 dried apricots sliced
  • handful of  golden raisins
  • handful of almonds slivered

Garnish:

  • 2 Tbsp fresh coriander leaves chopped

Instructions

Spice blend:

  1. Throw all the spices and seasoning into a bowl and blend well with a fork.

Lamb and tofu:

  1. Place lamb leg shanks into a  bowl and dust with some of the spice blend. Rub spices into the lamb until well coated.
  2. Reserve some of the spice for the sauce.
  3. Heat up some sesame oil and olive oil in a saute pan. Place in spiced lamb and sear on all sides about 1-2 minutes a side.
  4. When  the lamb and tofu are seared, take out of pan and place on a dish.
  5. Use a bit of the vegetable stock to de-glaze the pan and reserve for sauce.

Sauce:

  1. In a deep cast pot heat up some sesame oil and olive oil. Toss in onions, garlic, and garlic scapes.  Saute for 3-4 minutes then add the reserved spices. Add in a couple pats of butter and stir cook for another minute or so.
  2. Toss in dates, apricots, raisins. Pour in stewed tomatoes, the juices from the de-glazed pan, and vegetable stock. Let simmer for about 5 minutes and toss and stir in almonds, then transfer to the tajine and place in the oven for 2-3 hours at around 250-280 degrees F.
  3. Take out of oven and serve right out of the tajine with some steamed rice.

Garnish:

  1. Garnish with some fresh chopped parsley and coriander leaves.

Notes

  1. If you want to make the vegetarian version, just substitute 500 grams of firm  tofu cubed instead of the lamb.
  2. You can also serve the tajine with some flat bread like pita, or something else.
  3. If you can’t find the dried apricots, or dates, use what you have or can find like dried figs or plums.
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