This aromatic tagine brings the flavors of Morocco to your kitchen with tender lamb, sweet dried apricots, and a blend of warm spices that fill your home with incredible aromas.
Ingredients
- 2 pounds lamb shoulder, cut into 2-inch pieces
- 2 tablespoons Avocado Oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 teaspoons Ginger
- 1 tablespoon Cumin
- 1 teaspoon Ceylon Cinnamon
- 1 teaspoon Turmeric
- 1/2 teaspoon Cayenne
- 1 1/2 teaspoons Redmond Real Salt
- 1 cup Dried Apricots
- 2 cups beef or lamb broth
- 2 large carrots, cut into chunks
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Heat avocado oil in a heavy pot or Dutch oven over medium-high heat. Season lamb with salt and brown pieces on all sides. Remove and set aside.
- Add onion to the same pot and cook until softened. Add garlic, ginger, cumin, cinnamon, turmeric, and cayenne. Cook 1 minute until fragrant.
- Return lamb to pot with dried apricots and broth. Bring to a boil, then reduce heat and simmer covered for 1.5 hours.
- Add carrots and continue simmering 30-45 minutes until lamb is fork-tender and sauce has thickened.
Notes
- Serve over White Basmati Rice or with crusty bread to soak up the flavorful sauce.
- Add California Almonds (raw) in the last 10 minutes for extra richness and crunch.
- This dish improves with time, so make it a day ahead if possible.
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