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Lamb tagine recipe

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Ingredients

Adjust Servings:
¾ teaspoon ground Cinnamon
¾ teaspoon ground Turmeric
¾ teaspoon ground Ginger
1 teaspoon ground Cumin
1 teaspoon Salt
2 tablespoons date Date Nectar or honey
2 tablespoons Olive Oil , plus 1 tablespoon for cooking
1 lb 12 oz (800 g) Lamb shoulder, diced
1 Onion , chopped
2 Garlic cloves, sliced
6 organic dried Apricots , sliced
2 Sweet Potato , peeled and chopped
a handful of toasted flaked/slivered Almonds

Lamb tagine recipe

  • Serves 6
  • Medium

Ingredients

Directions

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This dish has the taste and smell of a souk in Marrakesh. It’s so aromatic, yet uses everyday spices.

Steps

1
Done

In a small bowl or ramekin, make a paste from the spices, salt, date nectar or honey and 2 tablespoons of the olive oil. Place the diced lamb in a large bowl, add the spice paste and stir to coat the lamb.

2
Done

Press the Sauté button on the multi-cooker and add the remaining 1 tablespoon olive oil. When hot, add the onion and garlic and stir rapidly for 4 minutes, then add the paste-coated lamb and keep stirring. After another 3 minutes, add the apricots and sweet potatoes.

3
Done

Secure the lid in place and set to Stew for 20 minutes. At the end of cooking, use the NPR method. Serve each bowlful with some toasted flaked/slivered almond scattered over the top. This tagine is good served with couscous.

daisy

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Sweet tea, honey recipe
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Seafood stew recipe
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Sweet tea, honey recipe
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Seafood stew recipe

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