cinnamon lamb tagine with apricots
Cinnamon is possibly the most important ingredient in North African spice blends. Here, its sweetness is balanced by the fruitiness of the dried apricots. This is definitely one of those dishes that's even better the next day, so don't be afraid to make a big batch of this tasty, protein-packed lamb dish and eat it all week. Beef may be used in place of lamb if desired.
►
yield
4 =8
prep time
15 Min
cook time
1 Hr 30 Min
method
Stove Top
Ingredients For cinnamon lamb tagine with apricots
-
3 Tbspavocado or olive oil
-
1onion, cut into quarters
-
1 Tbspras el hanout spice mix
-
aditional cinnamon to taste
-
1 1/2boneless young lamb legs, trimmed and cubed
-
2cloves garlic, chopped
-
114-ounce can diced tomatoes, with juice
-
2carrots, cut into coins
-
1medium zucchini, chopped
-
1/2 cdried apricots, sliced
-
1 ccooked chickpeas, drained
-
1 Tbsphoney
How To Make cinnamon lamb tagine with apricots
-
1In the bottom of a flameproof tagine, heat oil over medium heat. Add onion and cook, stirring, for 5 minutes.
-
2Add spice blend and the extra cinnamon, lamb and garlic, stirring to coat lamb with vegetables and seasonings. Cook, stirring occasionally, for 6 to 7 minutes or until lamb is browned on all sides.
-
3Add tomatoes with juice, carrots, zucchini and apricots and bring liquids to a boil, stirring frequently. Cover with tagine lid, reduce heat to low and simmer, stirring occasionally, for 1 hour.
-
4Stir in chickpeas and honey, replace lid and simmer for 15 to 20 minutes or until lamb is tender.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT