Ingredients with Measurements:
- 2 lbs lamb shoulder, cut into 1-inch cubes
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 tsp ground ginger
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp paprika
- 1/2 tsp turmeric
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup olive oil
- 1/2 cup dried apricots, chopped
- 1/2 cup pitted green olives
- 2 cups chicken broth
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1/4 cup slivered almonds, toasted
Special equipment needed:
- Tajine or large heavy-bottomed pot with lid
Step-by-step instructions:
1. In a large bowl, mix together the lamb, onion, garlic, ginger, cumin, cinnamon, paprika, turmeric, cayenne pepper, salt, and black pepper.
2. Heat the olive oil in the tajine or pot over medium-high heat. Add the lamb mixture and cook until browned on all sides, about 10 minutes.
3. Add the apricots, olives, and chicken broth to the tajine or pot. Bring to a boil, then reduce heat to low and cover with the lid.
4. Simmer for 1 1/2 to 2 hours, or until the lamb is tender and the sauce has thickened.
5. Stir in the parsley and cilantro. Serve hot, garnished with toasted almonds.
Time:
Preparation time: 20 minutes
Cooking time: 1 1/2 to 2 hours
5. Temperature:
Medium-high heat for browning the lamb, then low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories: 540
Fat: 34g
Saturated Fat: 8g
Cholesterol: 130mg
Sodium: 1090mg
Carbohydrates: 20g
Fiber: 4g
Sugar: 13g
Protein: 39g
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken.
- Dried apricots can be substituted with prunes or raisins.
- Pitted green olives can be substituted with pitted black olives or capers.
Variations:
- Add 1 cup of chickpeas or cooked lentils for extra protein and fiber.
- Use a combination of dried fruits, such as apricots, prunes, and raisins.
- Add 1 tsp of harissa paste for extra heat.
Tips and tricks:
- Brown the lamb in batches to avoid overcrowding the pot and ensure even browning.
- Toast the almonds in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until golden brown.
- Serve with couscous or rice to soak up the flavorful sauce.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the tajine in the traditional Moroccan way, with the lid removed and the lamb and sauce arranged in the center of the pot. Garnish with toasted almonds and fresh herbs.
Garnishes:
Toasted almonds, fresh parsley, and cilantro.
Pairings:
- Couscous or rice
- Roasted vegetables, such as carrots, sweet potatoes, or eggplant
- Green salad with a lemon vinaigrette
Suggested side dishes:
- Moroccan-style flatbread
- Hummus and pita bread
- Spiced roasted chickpeas
Troubleshooting advice:
- If the sauce is too thin, simmer uncovered for a few more minutes to thicken.
- If the lamb is tough, simmer for an additional 30 minutes to 1 hour, or until tender.
Food safety advice:
- Use a meat thermometer to ensure the lamb reaches an internal temperature of 145°F.
- Refrigerate leftovers promptly and discard any that have been left at room temperature for more than 2 hours.
Food history:
Tajine is a traditional Moroccan dish named after the earthenware pot in which it is cooked. It typically consists of meat, vegetables, and dried fruits cooked in a flavorful sauce.
Flavor profiles:
The lamb and apricot tajine is a savory and slightly sweet dish with warm spices like cinnamon, cumin, and ginger. The dried apricots add a fruity sweetness, while the green olives provide a briny, salty flavor.
Serving suggestions:
Serve the tajine family-style, with a large spoon for scooping the lamb and sauce onto individual plates. Provide extra toasted almonds and fresh herbs for garnishing.
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Region: Moroccan