Lamb Tagine with Australian Apricots
A flavorful and aromatic North African-inspired dish featuring tender lamb and sweet apricots, perfectly balanced with the spices of the tagine. This recipe is a unique twist on traditional lamb tagine, incorporating the sweetness of Australian apricots.
Ingredients
- ●1 1/2 pounds Lamb ShoulderBone-in for added flavor
- ●1 cup Australian ApricotsDiced
- ●2 tablespoons Olive OilFor browning the lamb
- ●1 medium OnionChopped
- ●3 cloves GarlicMinced
- ●1 teaspoon Ground Cumin
- ●1 teaspoon Ground Coriander
- ●1 teaspoon Turmeric
- ●1/2 teaspoon Cinnamon
- ●1/2 teaspoon Salt
- ●1/4 teaspoon Black Pepper
- ●2 cups Chicken Broth
Instructions
- 1
Heat the oil in a large Dutch oven over medium-high heat. Brown the lamb shoulder on all sides, about 5 minutes. Remove the lamb and set aside.
- 2
Reduce the heat to medium and add the onion to the pot. Cook until the onion is softened, about 5 minutes.
- 3
Add the garlic, cumin, coriander, turmeric, cinnamon, salt, and pepper to the pot. Cook for 1 minute, stirring constantly.
- 4
Add the apricots, broth, and browned lamb to the pot. Bring to a boil, then cover the pot and transfer it to the oven.
- 5
Braise the lamb in the preheated oven at 300°F for 2 1/2 hours, or until the meat is tender and falls apart easily.
- 6
Remove the pot from the oven and let it cool slightly. Serve the lamb and sauce over couscous or rice.
- 7
Garnish with fresh parsley or cilantro, if desired.