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Slow-Braised Lamb Tagine in Lemon-Herb Tomato Sauce with Roasted Apricots

Slow-Braised Lamb Tagine in Lemon-Herb Tomato Sauce with Roasted Apricots

A hearty lamb dish slow-cooked in a zesty tomato sauce with herbs and lemon, complemented by caramelized roasted apricots.

  • Total Time: 2 hours 20 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 2 lbs lamb shoulder, cubed
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 2 cups tomatoes, diced
  • 1 lemon, zested and juiced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/2 cup chicken broth
  • 1 cup dried apricots
  • 2 tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a large tagine or Dutch oven, heat olive oil over medium heat. Brown the lamb cubes on all sides, then remove and set aside.
  3. In the same pot, add onion and garlic, sauté until softened, about 5 minutes.
  4. Stir in tomatoes, lemon zest, lemon juice, parsley, cilantro, cumin, coriander, and cinnamon. Cook for 2 minutes.
  5. Return the lamb to the pot and add chicken broth. Bring to a simmer, cover, and transfer to the oven.
  6. Braise in the oven for 1.5 to 2 hours, or until lamb is tender.
  7. Meanwhile, toss dried apricots with a little olive oil and roast in a separate pan at 400°F for 15-20 minutes until caramelized.
  8. Serve the lamb tagine topped with roasted apricots.

Notes

For best results, use a traditional tagine pot. This dish pairs well with couscous or flatbread.

  • Author: Chef Sally
  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Method: Main
  • Cuisine: Moroccan

Nutrition

  • Calories: 550
  • Sugar: 15g
  • Fat: 35g
  • Carbohydrates: 25g
  • Protein: 40g