Ingredients with Measurements:
- 2 lbs lamb shoulder, cut into 1-inch cubes
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- 1/2 cup dried apricots, chopped
- 1/2 cup slivered almonds
- 1 cup chicken broth
- 1 tbsp honey
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Tagine or heavy-bottomed pot with lid
Step-by-step instructions:
1. Heat the olive oil in the tagine or pot over medium-high heat.
2. Add the lamb and cook until browned on all sides, about 5-7 minutes.
3. Remove the lamb from the pot and set aside.
4. Add the onion and garlic to the pot and cook until softened, about 3-5 minutes.
5. Add the ginger, cinnamon, cumin, paprika, coriander, and cayenne pepper to the pot and stir to combine.
6. Add the lamb back to the pot along with the chicken broth and honey.
7. Bring the mixture to a simmer, then reduce the heat to low and cover the pot.
8. Cook for 1 hour, stirring occasionally.
9. Add the chopped apricots and slivered almonds to the pot and stir to combine.
10. Cover the pot and cook for an additional 30 minutes, or until the lamb is tender and the sauce has thickened.
11. Season with salt and pepper to taste.
12. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
5. Temperature:
Medium-high heat for browning the lamb, then low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 23g
Protein: 35g
Sodium: 400mg
Sugar: 15g
Fiber: 5g
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken.
- Chicken broth can be substituted with vegetable broth.
- Dried apricots can be substituted with dried figs or prunes.
- Slivered almonds can be substituted with chopped pistachios or cashews.
Variations:
- Add chopped carrots, sweet potatoes, or butternut squash to the pot for added vegetables.
- Use different spices, such as turmeric, cardamom, or allspice, for a different flavor profile.
- Add a tablespoon of tomato paste for a richer sauce.
- Use lamb shanks instead of lamb shoulder for a more tender meat.
Tips and tricks:
- Brown the lamb in batches to avoid overcrowding the pot and ensure even browning.
- Soak the apricots in warm water for 10-15 minutes before adding them to the pot to plump them up and prevent them from becoming too chewy.
- Toast the slivered almonds in a dry pan over medium heat for a few minutes before adding them to the pot for added flavor and crunch.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the tagine in the traditional tagine dish, or in a large serving bowl. Garnish with fresh cilantro and a sprinkle of slivered almonds.
Garnishes:
Fresh cilantro, slivered almonds, chopped parsley, or pomegranate seeds.
Pairings:
- Serve with couscous or rice to soak up the flavorful sauce.
- A side salad of mixed greens with a lemon vinaigrette would complement the dish well.
- A glass of red wine, such as a Syrah or Grenache, would pair nicely with the bold flavors of the tagine.
Suggested side dishes:
- Couscous
- Rice pilaf
- Roasted vegetables, such as carrots, sweet potatoes, or Brussels sprouts
- Grilled flatbread or pita bread
Troubleshooting advice:
- If the sauce is too thin, remove the lid and simmer the tagine uncovered for a few minutes to thicken it up.
- If the lamb is tough, cook it for an additional 30 minutes or until it is tender.
Food safety advice:
- Make sure to cook the lamb to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Tagine is a traditional Moroccan dish that is named after the earthenware pot it is cooked in. The dish typically consists of meat, vegetables, and spices that are slow-cooked together in the pot, resulting in a flavorful and tender stew.
Flavor profiles:
This tagine has a sweet and savory flavor profile, with the sweetness of the apricots and honey balancing out the bold spices and tender lamb.
Serving suggestions:
Serve the tagine family-style in the center of the table, with a side of couscous or rice and a simple salad.
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Region: Moroccan