Ingredients
4
4 servings
- •2 pounds boneless leg of lamb, cut into 1-inch cubes
- •2 teaspoons ground coriander
- •1 teaspoon ground cumin
- •1 teaspoon sweet paprika
- •½ teaspoon cayenne pepper
- •½ teaspoon ground cardamom
- •½ teaspoon ground turmeric
- •2 teaspoons kosher salt
- •2 tablespoons olive oil
- •2 cups finely chopped onion
- •4 cloves garlic, minced
- •1 tablespoon minced fresh ginger root
- •2 (3 inch) cinnamon sticks
- •2 cups low-sodium chicken stock
- •1 cup dried apricots, halved
- •2 (3 inch) orange peel strips
- •1 tablespoon honey
- •¼ cup chopped fresh cilantro
- •¼ cup toasted pine nuts
Instructions
- Combine lamb, coriander, cumin, paprika, cayenne, cardamom, turmeric, and salt in a large bowl; toss together until lamb is evenly coated.
- Heat oil in a large Dutch oven or tagine over medium heat. Add onions; cook, stirring occasionally until soft and translucent, about 5 minutes. Stir in garlic, ginger, and cinnamon; cook, stirring frequently, until fragrant, about 1 minute. Add seasoned lamb; cook, stirring frequently until light brown, being careful not to caramelize, about 2 minutes. Add chicken stock and bring to a gentle boil over medium heat. Reduce heat to low and simmer, covered, until the lamb is just tender, about 1 hour and 15 minutes.
- Stir in apricots, orange peels, and honey; continue to simmer over low heat, uncovered, until the liquid has thickened slightly and lamb is fork-tender, about 30 minutes. Remove from the heat, discard cinnamon sticks and orange peels.
- Divide evenly among 4 bowls. Garnish each bowl with a tablespoon each of cilantro and pine nuts.
Nutritional Facts
Per 4 servings
- Calories: 553
- Carbohydrate: 41g
- Fat: 25g
- Fiber: 7g
- Protein: 45g
- Sugar: 26g
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