Moroccan Lamb Tagine with Honey and Apricots

recipe image

Ingredients:

  • 1 teaspoon ground cinnamon
  • 2 pounds boneless lamb shoulder, trimmed of fat (about 1 1/2 pounds)
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground ginger
  • 1 1/4 teaspoons salt
  • 2 tablespoons vegetable oil
  • 1 1/2 cups diced onions
  • 3 large garlic cloves, minced
  • 1 cup chicken broth
  • 8 threads Spanish saffron, crushed
  • 16 fresh cilantro sprigs, tied together with a cotton string
  • 1 cup dried, pitted apricots
  • 1/2 cup golden raisins
  • 1 onion, halved and thinly sliced
  • 2 tablespoons honey
  • 1/2 teaspoon freshly ground pepper
  • Cilantro sprigs, for garnish
  • Moroccan Vegetable Couscous, recipe follows
  • Moroccan Yogurt with Preserved Lemon Dip, recipe follows
  • 6 tablespoons olive oil
  • 1 red bell pepper, halved
  • 3/4 pound fine-grain couscous, (dried but not processed)
  • 1 red onion, peeled and quartered
  • 2 small carrots, peeled and sliced into 1/4-inch thick slices
  • 1/4 pound cauliflower florets, cut into quarters
  • 1 teaspoon minced garlic
  • 1 zucchini, quartered lengthwise and sliced
  • 1 (14.5-ounce) can diced tomatoes and their juices
  • 1 (16-ounce) can garbanzo beans, drained and rinsed well
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/8 teaspoon ground cinnamon
  • 2 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh parsley leaves
  • 1 tablespoon butter
  • 1/4 cup sliced almonds
  • 1 cup yogurt
  • 1 cup sliced cucumber
  • 1/4 cup mint, chopped
  • 3 tablespoons preserved lemon, minced, skin only
  • Salt and freshly ground black pepper

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