Moroccan Lamb Tagine with Apricot Rice
Aromatic Moroccan Spiced Lamb Tagine with Golden Apricot-Studded Rice
Ingredients:
2 lbs lamb shoulder, cut into 1.5-inch cubes
2 tablespoons olive oil
2 large onions, chopped
4 cloves garlic, minced
2 tablespoons fresh ginger, grated
1 cinnamon stick
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper (adjust to taste)
1 tablespoon honey
1 can (14 oz) diced tomatoes
2 cups chicken or vegetable broth
1 cup dried apricots, chopped
1/2 cup green olives, pitted
1/4 cup fresh cilantro, chopped
1/4 cup fresh mint, chopped
Salt and pepper to taste
For the Apricot Rice:
2 cups basmati rice, rinsed
3 cups water
1 tablespoon olive oil
1/2 teaspoon salt
1/2 cup dried apricots, diced
1/3 cup slivered almonds, toasted
1/4 cup fresh parsley, chopped
1 teaspoon ground cinnamon
Directions:
Season lamb cubes generously with salt and pepper.
Heat olive oil in a large, heavy-bottomed pot or tagine over medium-high heat. Brown the lamb in batches, about 3-4 minutes per batch. Transfer to a plate.
In the same pot, reduce heat to medium and add onions. Sauté for 5 minutes until softened.
Add garlic and ginger, cooking for another minute until fragrant.
Stir in cinnamon stick, cumin, coriander, paprika, turmeric, and cayenne pepper. Toast the spices for 30 seconds.
Return the lamb to the pot. Add diced tomatoes, broth, and honey. Bring to a boil, then reduce heat to low.
Cover and simmer for 1.5 hours, or until the lamb is tender.
Add the dried apricots and olives. Simmer uncovered for another 30 minutes until sauce thickens.
Meanwhile, prepare the apricot rice: Combine rice, water, olive oil, and salt in a medium saucepan. Bring to a boil.
Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
Remove from heat, keeping covered, and let stand for 10 minutes.
Fluff rice with a fork, then fold in diced apricots, toasted almonds, parsley, and cinnamon.
Just before serving the tagine, stir in fresh cilantro and mint.
Serve the lamb tagine over the apricot rice.
Prep Time: 30 minutes | Cooking Time: 2 hours 15 minutes | Total Time: 2 hours 45 minutes
Kcal: 580 kcal | Servings: 6 servings