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Nutrition Facts
Serving Size 1 (168g) Recipe makes 6 servings
Calories 347
Calories from Fat 195		(56%)
Amount Per Serving		%DV
	Total Fat 21.7g	33%
	Saturated Fat 7.7g	38%
	Monounsaturated Fat 10.5g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 90mg		30%
Sodium 96mg		4%
Potassium 522mg		14%
Total Carbohydrate 13.2g		4%
	Dietary Fiber 1.7g	6%
	Sugars 8.8g
Protein 24.9g		49%
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Lamb and Apricot Tagine

Recipe #345733 | 3¼ hours | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: English_Rose
Dec 30, 2008

This traditional method of cooking a tagine requires little preparation time, especially if you buy the meat already diced. Serve with steamed couscous, rice (or boiled potatoes) and a green salad, or as part of a larger Moroccan meal. Suggestions: For an excellent soup, add chickpeas, chopped onions, carrots, celery, turnips and plenty more water. You can also make the tagine with mutton, in which case leave it to cook for about five or six hours (this is an ideal dish for the slow cooker).

SERVES 6 (change servings and units)

Ingredients

2 1/4 lbs diced lamb, trimmed of most of its fat
1 large onion, peeled and sliced
1 teaspoon fresh ground white pepper
1 teaspoon cumin
1 teaspoon ginger
1 teaspoon nutmeg
1 pinch saffron
1 pinch salt
1/2 lemon, juice and zest of, grated
12 dried apricots
4 garlic cloves, peeled and chopped
2 tablespoons extra virgin olive oil
whole blanched almonds, lightly toasted to serve
chopped cilantro, to serve

Directions

1
Preheat the oven to 300F (or the lowest possible heat). Wipe the meat, and put in a 'tangia' or other earthenware casserole.
2
Add the rest of the ingredients and put on the lid.
3
Seal this tightly with foil, or a flour and water paste, and cook in the very low oven for 2½–3 hours.