Moroccan Lamb Tagine with Apricots and Almonds
A flavorful and aromatic Moroccan lamb tagine, slow-cooked with sweet apricots, crunchy almonds, and warm spices. A comforting and satisfying dish.
Ingrediënten
- lamb shoulder
- olive oil
- onion
- garlic
- ginger
- turmeric
- cumin
- cinnamon
- saffron threads
- chicken broth
- dried apricots
- almonds
- fresh cilantro
- salt
- black pepper
Bereidingswijze
- Heat olive oil in a large tagine or Dutch oven over medium heat. Brown the lamb in batches and set aside.
- Add onion and garlic to the tagine and cook until softened, about 5 minutes. Stir in ginger, turmeric, cumin, and cinnamon. Cook for 1 minute more.
- Return the lamb to the tagine. Pour in the chicken broth and saffron water. Season with salt and pepper.
- Bring to a simmer, then cover and cook over low heat for 2 hours, or until the lamb is very tender.
- Stir in the dried apricots and cook for another 15 minutes.
- Garnish with toasted almonds and fresh cilantro before serving. Serve with couscous or crusty bread.
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