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Name: Lamb and Apricot Tagine
Prep time: 19 min
Total time: 114 min
Yield: 4 servings
Ingredients: 900 g boneless lamb shoulder, cut into 5 cm chunks; 5 g fine sea salt; 2 g freshly ground black pepper; 30 ml extra-virgin olive oil, divided; 1 large yellow onion, halved and thinly sliced; 4 garlic cloves, minced; 15 g fresh ginger, peeled and finely grated; 8 g ground cumin; 6 g ground coriander; 4 g ground cinnamon; 3 g ground turmeric; 2 g cayenne pepper; 30 g tomato paste; 400 ml canned crushed tomatoes; 300 ml lamb stock; 180 g dried apricots, halved; 15 g honey; 15 ml freshly squeezed lemon juice; 30 g toasted flaked almonds; 15 g fresh coriander leaves, roughly chopped

Lamb and Apricot Tagine

Slow-braised lamb shoulder with dried apricots, warm spices, and a glossy tomato sauce.

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Created with AI · Nutrition is estimated · Not kitchen-tested

Lamb and Apricot Tagine

Slow-braised lamb shoulder with dried apricots, warm spices, and a glossy tomato sauce.

Loading recipe…

Created with AI · Nutrition is estimated · Not kitchen-tested

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