Today’s recipe is a delicious lamb tagine with apricots. Tagine is basically a North-African slow-cooked stew than can be made with beef, chicken or lamb. The meat is braised on low heat for a long time and becomes super tender.
I first created this recipe with figs. When I left France a couple weeks ago, figs were in season and I thought it would be delicious with lamb. I was supposed to take some pics before moving for Sydney but we were so busy preparing this trip I couldn’t.
In Australia, it’s the beginning of spring and there’s no such things as figs in October. Still, I love this recipe so much I wanted to share it with you anyway, so I just made a few modifications. Instead of figs, I used dried apricots and it came out great! I served it with a chickpeas and raisins couscous, and it was delicious. I’ll post the couscous recipe tomorrow, stay tuned!
This tagine is perfect for a chilly Fall day. Hope you’ll enjoy it!
Cal: 364 - Protein: 28.5g - Fat: 10.9g - Carbs: 40g - Fiber: 3.7g - Sugar: 31g - WW Old Points: 7 pts - Points+: 9 pts
- 1 tbsp olive oil
- 1 lb boneless lamb shoulder, all visible fat trimmed, cut into big chunks
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1/2 cup orange juice
- 3/4 cup dried apricot
- 2 tbsp honey
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground ginger (or fresh)
- 1/2 tsp ground clove
- Salt and pepper to taste
- 1 cup fat free chicken stock
- Heat olive oil in a large heavy pan on medium heat. Cook lamb until browned on each sides (about 3 minutes). Remove lamb from the pan and set aside.
- Add onion and garlic to the pan and cook until soft. You don't want garlic to brown. Deglaze pan with orange juice and stir to get all the juices from the bottom of the pan.
- Return lamb to the pan, add dried apricots, honey, and spices (cinnamon, nutmeg, ginger, clove). Season to your taste (I used 1 tsp salt).
- Cover with chicken stock and simmer on low heat for one hour.