Moroccan Lamb Tagine with Dried Apricots
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Feasting at Home · by Tonia Schemmel | Feasting at Home★ 5.0

Moroccan Lamb Tagine with Dried Apricots

NUTRITION · PER SERVING150M COOK
CAL 32%·PRO 100%
CARBS 30G18% OF CAL
5G FIBER10G SUGAR15G OTHER
FAT 38G53% OF CAL
8G SAT30G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender braised lamb with warm spices, dried apricots, and tomato, served as a rich stew. Traditionally paired with couscous or rice.

mainmoroccanbeefdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 2 pounds lamb shoulder, trimmed and boneless, cut into 1-2 inch pieces (or lamb stewing meat)
  • 2-3 tablespoons avocado oil
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 3 tablespoons oil
  • 4 garlic cloves
  • 2 yellow onions, minced
  • 1 1/2 teaspoon ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon paprika
  • 1/2 teaspoon dried ginger powder
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cloves
  • 1/2 teaspoon cardamom powder
  • 1 1/2 tablespoons tomato paste
  • 2 teaspoons ginger, grated
  • 2 1/2 cups chicken stock or beef stock
  • 1/2 cup diced tomatoes or crushed
  • 2 cinnamon sticks (or 1/2 teaspoon ground cinnamon)
  • 3 medium carrots, cut into 2-inch diagonal round chunks
  • 1/2 cup dried apricots, chopped (apricots are the best but you can sub with prunes, raisins or dates)
  • 1 tablespoon lemon zest or preserved lemon (leave out some of the salt)
  • pinch of cayenne, red pepper flakes or Aleppo flakes
PREP
30M
SODIUM
1558MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.