Lamb Tagine with Artichoke and Apricot

Lamb Tagine with Artichoke and Apricot

Ready in 1 hour

Tender, flavorful lamb that will melt in your mouth

Top-ranked recipe named "Lamb Tagine with Artichoke and Apricot"


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1 bunch Spring Onions
12 small potatoes
1 bunch Fresh cilantro
1 jar &CO. Artichoke & Apricot with Honey Recipe
8 T O&CO. Récolte Reservée from Spain
lemon zest; from one lemon
3 pounds lamb shoulder; cut into pieces
1 T ras el hanout; or cumin if unavailable
4 T O&CO. Almond Blossom Honey
2 c water
O&CO. Fleur de Sel
freshly ground black pepper

Original recipe makes Servings



Clean and trim the spring onions. Peel and halve the potatoes. Rinse and mince the cilantro.

In a medium bowl, mixed together the minced cilantro, the O&CO. Artichoke and Apricot Recipe, and 4 tablespoons of olive oil.

On the stove, heat the remaining olive oil in a large terracotta tagine or large heavy bottomed pan. Sear the lamb on all sides until lightly browned. Add the spring onions, ras el hanout, and lemon zest to the pan and continue to sauté while stirring for a few more minutes.

Add the potatoes. Lower the heat, add the water and season with O&CO. Fleur de Sel and freshly ground black pepper. Cover and simmer over low heat for 1 ½ hours

Once the lamb is tender and the potatoes have been cooked through, but are still firm, gently stir in the artichoke and cilantro mixture. Adjust seasonings to taste. Cover and continue cooking for 10 more minutes, in order to let the flavors meld.

Serve immediately, accompanied with couscous dressed with O&CO. Mint Specialty Olive Oil and O&CO. Pomegranate Vinegar.


Added on Award Medal
Calories Per Serving: 3354 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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