Apricot and Lamb Tagine

Apricot and Lamb Tagine
Photo by Oxmoor House

Ingredients

  • 2 cups diced onion (about 1 large)
  • Remaining ingredients:
  • Tagine:
  • 1 tablespoon grated lemon rind
  • ½ cup orange juice
  • ½ cup less-sodium beef broth
  • 2 tablespoons honey
  • + 13 more ingredients
    • 1 tablespoon fresh lemon juice
    • 4 cups cooked couscous
    • ¼ cup chopped fresh parsley
    • 1 ½ teaspoons salt
    • ½ teaspoon ground cumin
    • 1 teaspoon ground coriander
    • ¼ teaspoon freshly ground black pepper
    • 2 pounds boneless leg of lamb, trimmed and cut into bite-sized pieces
    • 2 teaspoons grated peeled fresh ginger
    • 2 (3-inch) cinnamon sticks
    • ¼ cup slivered almonds, toasted
    • 1 (6-ounce) package dried apricots, halved
    • 2 teaspoons bottled minced garlic

To prepare tagine, combine the first 15 ingredients in an electric slow cooker. Cover and cook on low for 8 hours. Discard cinnamon sticks. Place 1/2 cup couscous on each of 8 plates. Top each serving with 1/2 cup lamb mixture, 1 1/2 teaspoons almonds, and 1 1/2 teaspoons parsley.

View full recipe at My Recipes

Comments

Variations on Apricot and Lamb Tagine

  • Apricot and Lamb Tagine
    • 3 T canola oil
    • 2 large onions, thinly sliced
    • 2 lb boneless leg of lamb, trimmed and cut into 1-inch pieces
    • 1 t turmeric
    • 1 t ground ginger
    • +8 other ingredients


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