Lamb Tagine

🛒 Ingredients

• Boneless Lamb Shoulder 150 g · 375 kcal
• Olive Oil 8 g · 66 kcal
• Yellow Onion 50 g · 20 kcal
• Garlic Cloves 5 g · 7 kcal
• Fresh Ginger 5 g · 4 kcal
• Canned Diced Tomatoes 100 g · 20 kcal
• Chicken Broth 125 g · 8 kcal
• Dried Apricots 25 g · 60 kcal
• Honey 5 g · 15 kcal
• Ground Cumin 1 g · 4 kcal
• Ground Coriander 1 g · 4 kcal
• Ground Turmeric 1 g · 2 kcal
• Smoked Paprika 1 g · 2 kcal
• Cinnamon Stick 1 g · 0 kcal
• Saffron Threads 0 g · 0 kcal
• Fresh Cilantro 5 g · 1 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large tagine or heavy-bottomed pot over medium-high heat. Brown the lamb shoulder in batches until deeply colored on all sides; remove lamb and set aside.
2. Add chopped onion to the pot and sauté until softened, about 5-7 minutes. Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
3. Stir in ground cumin, ground coriander, ground turmeric, smoked paprika, cinnamon stick, and saffron threads. Cook for 1 minute, stirring constantly.
4. Return the lamb to the pot. Add canned diced tomatoes, chicken broth, dried apricots, and honey. Stir well to combine.
5. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 2 to 2.5 hours, or until the lamb is very tender and easily falls apart.
6. Season the tagine with salt to taste. Serve hot, garnished with fresh cilantro, traditionally with couscous or crusty bread (not included in this recipe's nutrients).