Moroccan Lamb Tagine
By Sahara Spice (@@sahara_spice)
Ingredients
- 1kg lamb shoulder, cubed
- 2 onions, sliced
- 4 garlic cloves
- 2 tsp ras el hanout
- 1 tsp cinnamon
- 400g chickpeas
- 100g dried apricots
- 400ml chicken stock
- 2 tbsp olive oil
Directions
- 1Season lamb with ras el hanout, cinnamon, and ginger.
- 2Heat oil in a heavy tagine or Dutch oven. Brown the lamb in batches; set aside.
- 3Sauté onions and garlic until softened, about 8 minutes.
- 4Return lamb to the pot; add stock, chickpeas, and apricots.
- 5Cover and cook on low heat for 1.5–2 hours until lamb is tender.
- 6Garnish with fresh cilantro and serve with couscous or flatbread.
Nutrition per serving
620 kcal · 45g protein · 38g carbs · 28g fat