
Lamb Tagine with Dried Apricots
SERVES
4PREP TIME
30 minCOOK TIME
1h 00 minIngredients
For the Spice Mixture:
1 teaspoon cumin seeds
1 teaspoon coriander seeds
¼ teaspoon decorticated cardamom
1 teaspoon sweet paprika
½ teaspoon ground ginger
½ teaspoon turmeric
Two 2-inch cinnamon sticks
For the Lamb Stew:
2 pounds boneless lamb stew meat (3/4-inch cubes)
Ghee or Avocado oil
Sea Salt and freshly ground pepper
1 medium-large yellow onion, diced 1/3 inch
2 cups beef broth or chicken broth
4 ounces dried apricots
2 ounces Sultana raisins
1 box of quick couscous
2 Tbsp. chopped cilantro or parsley
Directions
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Combine cumin and coriander in a small heavy skillet and cook over very low heat until fragrant and toasted, 5 to 7 minutes; cool 5 minutes. Transfer spices to a spice grinder with the cardamom and process until finely ground. Stir in the paprika and turmeric and set aside with the cinnamon sticks.
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Preheat the oven to 300ºF. Heat 1 tablespoon of ghee or oil in a 4-quart enameled casserole or heavy saucepan over medium heat. Add one-fourth of the lamb, season with salt and pepper and cook, turning infrequently until nicely browned, about 7 minutes. Transfer the seared meat to a bowl and repeat with the remaining lamb in 3 more batches, adding more fat as needed.
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Add the onion and another tablespoon of ghee to the same pot and cook over medium heat, stirring occasionally, until starting to soften, about 5 minutes. Add the spice mixture and cook 1 minute more. Return the seared lamb and any juices to the pot, along with the broth, cover and bring to a simmer.
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Transfer the pot to the oven and braise gently until meat is tender, about 1 hour. Meantime, cook the couscous according to package directions.
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Remove the lamb from the oven to the stovetop and stir in the apricots. Let sit for several minutes. (You can cook the stew up to 2 days ahead if desired.). Serve lamb atop couscous, and garnish with chopped cilantro or parsley.
