Description
A flavorful Moroccan-inspired dish with tender lamb braised in a tangy lemon-herb tomato sauce, topped with roasted apricots for a sweet contrast.
Ingredients
Scale
- 2 lbs lamb shoulder, cubed
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tomatoes, diced
- 1/2 cup lemon juice
- 1/4 cup fresh herbs (parsley and cilantro)
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- Salt and pepper to taste
- 1 cup dried apricots, for roasting
- 2 tbsp olive oil
Instructions
- Preheat oven to 350°F.
- In a large pot, heat olive oil and brown the lamb cubes for 5 minutes.
- Add onion, garlic, tomatoes, lemon juice, herbs, cumin, cinnamon, salt, and pepper. Stir well.
- Cover and braise in the oven for 2 hours.
- Meanwhile, roast apricots at 400°F for 15 minutes.
- Serve lamb with roasted apricots on top.
Notes
For best results, use fresh herbs and let the tagine rest for 10 minutes before serving.
Nutrition
- Calories: 450
- Sugar: 15g
- Fat: 20g
- Carbohydrates: 25g
- Protein: 35g