Description
This easy lamb tagine recipe with apricots is really just a delectable stew for lamb lovers. Served over rice or couscous, this very easy lamb recipe was devoured quickly!
Ingredients
3 T olive oil
2 c chicken broth
1 cup pomegranate juice
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1 3/4 teaspoons kosher salt, plus more
3/4 teaspoon freshly ground black pepper, plus more
4 pounds boneless lamb shoulder, trimmed, cut into 1” cubes
1 medium onion, grated
3 garlic cloves, finely chopped
1 c dried apricots or dates
2 tablespoons parsley or cilantro leaves, coarsely chopped
2 tablespoons pomegranate arils
1 tablespoon mint leaves, coarsely chopped
Chopped pistachios or almonds for garnish
Instructions
Cut excess fat off of lamb and cut into into large chunks. Season with salt and pepper.
Heat oil on medium-high heat and brown lamb in Dutch oven.
Add broth and pomegranate juice combined with coriander, cumin, paprika, cinnamon, ginger, 1 3/4 t salt, and 3/4 t pepper to Dutch oven. Add onion, garlic and apricots, stir well to combine, and gently simmer over low to medium-low heat, mostly covered, until lamb is fork-tender, about 1 1/2 hours. Uncover, increase heat to medium, and continue to cook until juices are thickened, about 15 minutes more or less, taste and adjust seasonings.
I chose to shred or break up the lamb but if you prefer it chunkier, that’s OK, too.
I let mine sit overnight and then removed the excess fat that rose to the top. Rewarm in oven or on stovetop.
Transfer lamb mixture along with any accumulated juices to a serving dish. Top with parsley or cilantro, pomegranate arils, and mint and some chopped pistachios or sliced almonds.
Notes
Tagine can be made 3 days ahead; cover and chill. Rewarm before serving.
May add 1 T of tomato paste to the lamb and cook a minute before addidng seasonings for extra umami.
Thanks Epicurious.
