Lamb Tagine with Apricots and Toasted Almonds
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Category
Meat
Servings
6-8
Cook Time
3 hours
Ingredients
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2.5 lbs lamb shoulder, cut into cubes
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2 ½ teaspoons kosher salt
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2 cups of chicken stock
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1 cup of dried apricots, roughly chopped
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1 T. Unsalted butter
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1 small cinnamon sticks
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½ cup slivered almonds
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¼ teaspoon salt
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4 T. Oil
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2 large onions, thinly sliced
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3 garlic cloves, chopped
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½ teaspoon cinnamon
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½ teaspoon ground ginger
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Few strands of saffron
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½ teaspoon cumin powder
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¾ teaspoon turmeric
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¾ teaspoon ground black pepper
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1 teaspoon tomato paste
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⅓ cup chopped cilantro
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2 T. Parsley, chopped
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2 scallions, finely chopped
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Fresh lemon juice to taste
Marinade lamb
For the apricots
For the slivered almonds
To prepare
Directions
Marinade lamb
In a large bowl, add the lamb and rub with salt. Let sit aside for 1 hour, up to 24 hours.
For the apricots
Add the stock to a small saucepan and bring to boil. Remove pan from heat and add the apricots. Let sit for 15 minutes.
For the almonds
In a small skillet, melt butter. Add 1 cinnamon stick, almonds and salt. Cook until golden brown 5-7 minutes. Discard cinnamon stick. Set pan aside.
To prepare
In a hot tagine or Dutch oven, fry the pieces of lamb in 4 T. Oil. Add onions, garlic, all the spices and tomato paste. When the meat is golden brown, add the apricots and chicken stock. Add half the cilantro. Cover the Dutch oven with foil and cover with the lid (if using a tagine, do not add foil).
Cook in 325 degree oven for 2 ½ -3 hours.
To Serve
Transfer lamb and juices to a serving platter. Top with roasted almonds and any butter left in the bottom of the pan, remaining chopped cilantro, parsley and scallions. Squeeze fresh lemon juice to taste.
Serve with flatbread and/or couscous.
Recipe Note
Serve with https://www.blondecurry.com/blogs/salads/couscous-with-pomegranate-and-pistachios
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