Moroccan Tagine (Lamb with prunes, apricots and honey)
Moroccan Tagine is scrumptious you and your family are sure to love it!
Servings 4
Calories 577kcal
Ingredients
- 2 Tablespoons olive oil
- 2 Tablespoons blanched almonds
- 1 red onion chopped finely
- 2 garlic cloves minced
- 1 inch of ginger peeled, and chopped finely
- 1 pinch saffron threads
- 2 cinnamon sticks
- 2 teaspoons coriander seeds crushed
- 1 lb. lamb from shoulder, leg or shanks, trimmed and cubed
- 12 pitted prunes soaked for 1 hour and drained
- 6 dried apricots soaked for 1 hour and drained
- 4 strips of orange peel
- 2 tablespoons dark honey
- salt and pepper to taste
- a handful of Fresh Cilantro leaves chopped
Instructions
- Heat the oil in a tagine, stir in the almonds and cook until golden.
- Add in the onions, garlic and saute until translucent
- Stir in the ginger, saffron, cinnamon sticks and coriander.
- Add in the lamb and coat stirring well, saute for a minute of two.
- Pour in enough water to cover the meat and bring it to a boil
- Reduce heat to simmer and place the cover of the tagine and let cook for about an hour
- Add in the prunes, apricots and orange peel, simmer for 20 more minutes covered
- Add salt and pepper to taste
- Stir in the honey and 1/2 of the chopped cilantro leaves, add a little water if necessary.
- You want the sauce to be syrupy but not dry.
- Simmer for 10 more minutes covered
- adjust seasoning as necessary, garnish with cilantro and serve
- Excellent with couscous or bread.
Nutrition
Calories: 577kcal | Carbohydrates: 44g | Protein: 21g | Fat: 36g | Saturated Fat: 12g | Cholesterol: 82mg | Sodium: 72mg | Potassium: 721mg | Fiber: 6g | Sugar: 27g | Vitamin A: 715IU | Vitamin C: 19.1mg | Calcium: 102mg | Iron: 3mg