Try this Moroccan Lamb Tagine recipe, or contribute your own.
Suggest a better descriptionIn a large bowl, toss lamb with about 2 teaspoons salt. Let sit at room temperature for 1 hour or overnight in the refrigerator.
In a small saucepan over medium-high heat, bring chicken broth to a boil. Remove from heat and add dried apricots. Let sit at least 15 minutes.
In a tagine or Dutch oven over medium-high heat, heat oil. Add lamb and cook until golden, about 4 minutes per side. Work in batches as necessary. Remove lamb from pot and place on a plate.
Reduce heat to medium and add onion to the pot. Cook until soft, 5 minutes. Add garlic and ginger and cook until fragrant, 1 minute more, then add tomato paste and stir until coated. Add cinnamon stick, saffron, and spices and cook until toasted, 1 minute more.
Add lamb, apricots, and broth to pot and season with salt and pepper. Bring to a boil, then reduce heat and let simmer, covered, until lamb is tender and liquid is reduced, about 1½ hours.
Remove from heat and stir in cilantro. Garnish with toasted almonds, mint, and more cilantro. Serve over warm couscous.
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Serving Size: 1 Serving (733g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 2607 | ||
Calories from Fat: 2114 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 234.9g | 313 % | |
Saturated Fat 93.5g | 468 % | |
Monounsaturated Fat 98.3g | ||
Polyunsanturated Fat 28g | ||
Cholesterol 549.1mg | 169 % | |
Sodium 399.2mg | 14 % | |
Potassium 1364.1mg | 36 % | |
Total Carbohydrate 15g | 4 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 12.3g | ||
Protein 103g | 147 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2607
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