Cinnamon Lamb Tagine with Apricots

Annacia *

By
@Annacia

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.


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Serves:

4=8

Prep:

15 Min

Cook:

1 Hr 30 Min

Method:

Stove Top

Ingredients

3 Tbsp
avocado or olive oil
1
onion, cut into quarters
1 Tbsp
ras el hanout spice mix
aditional cinnamon to taste
1 1/2
boneless young lamb legs, trimmed and cubed
2
cloves garlic, chopped
1
14-ounce can diced tomatoes, with juice
2
carrots, cut into coins
1
medium zucchini, chopped
1/2 c
dried apricots, sliced
1 c
cooked chickpeas, drained
1 Tbsp
honey

Directions Step-By-Step

1
In the bottom of a flameproof tagine, heat oil over medium heat. Add onion and cook, stirring, for 5 minutes.
2
Add 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.
3
Add 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.
4
Stir in chickpeas and honey, replace lid and simmer for 15 to 20 minutes or until lamb is tender.

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Lamb
Regional Style: Moroccan