Lamb Tagine is a succulent Moroccan stew with dried apricots.
I Tried a tagine for the first time in le Marais district in Paris, France. The flavors of cinnamon, coriander, dried apricot and tender lamb really blew me away. The name “tagine” refers to the cone-shaped cooking vessel which brilliantly funnels the steam trough the top of the dish. You don’t need a tagine to cook this dish. Any heavy pot with a lid will do.
If you’re looking for an exotic dish to impress your date, try this Lamb Tagine recipe with a side of couscous and bottle of Italian Rosso.
INGREDIENTS
Tagine
| 1 lb | lamb, cubed |
| 2 T | olive oil |
| 1 c | onion chopped |
| 2 | garlic cloves, minced |
| 1 T | ginger, minced |
| 2 c | skinless tomatoes, chopped |
| 1/2 t | paprika |
| 1/2 t | cinnamon |
| 1 c | water |
Couscous
| 1/3 c | couscous (gluten free) |
| 1/4 c | dired apricots, quartered |
| 1 c | water |
| 3 T | honey |
| 2 oz | almond slices |
| 1 T | cilantro, chopped |
DIRECTIONS:
Lamb – Brown lamb in olive oil. Remove. Sauté onion, garlic and ginger until translucent. Add remaining ingredients. Cover and then cook on medium-low heat for 20 minutes.
Couscous – Place couscous and apricots in boiling water. Reduce heat, cover and then cook for 15 minutes. Stir in honey and almonds. Serve couscous with lamb. Top with cilantro.
