MOROCCAN LAMB TAGINE WITH HONEY AND APRICOTS

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Moroccan Lamb Tagine with Honey and Apricots image

Provided by Food Network

Categories     main-dish

Time 12h10m

Yield 4 to 6 servings

Number Of Ingredients 42

1 teaspoon ground cinnamon
2 pounds boneless lamb shoulder, trimmed of fat (about 1 1/2 pounds)
1 teaspoon ground turmeric
1 teaspoon ground ginger
1 1/4 teaspoons salt
2 tablespoons vegetable oil
1 1/2 cups diced onions
3 large garlic cloves, minced
1 cup chicken broth
8 threads Spanish saffron, crushed
16 fresh cilantro sprigs, tied together with a cotton string
1 cup dried, pitted apricots
1/2 cup golden raisins
1 onion, halved and thinly sliced
2 tablespoons honey
1/2 teaspoon freshly ground pepper
Cilantro sprigs, for garnish
Moroccan Vegetable Couscous, recipe follows
Moroccan Yogurt with Preserved Lemon Dip, recipe follows
6 tablespoons olive oil
1 red bell pepper, halved
3/4 pound fine-grain couscous, (dried but not processed)
1 red onion, peeled and quartered
2 small carrots, peeled and sliced into 1/4-inch thick slices
1/4 pound cauliflower florets, cut into quarters
1 teaspoon minced garlic
1 zucchini, quartered lengthwise and sliced
1 (14.5-ounce) can diced tomatoes and their juices
1 (16-ounce) can garbanzo beans, drained and rinsed well
1/4 teaspoon ground cumin
1/2 teaspoon turmeric
1/8 teaspoon ground cinnamon
2 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley leaves
1 tablespoon butter
1/4 cup sliced almonds
1 cup yogurt
1 cup sliced cucumber
1/4 cup mint, chopped
3 tablespoons preserved lemon, minced, skin only
Salt and freshly ground black pepper

Steps:

  • Cut lamb into 1 1/2-inch cubes and place in a medium-sized bowl. Season the lamb with turmeric, ginger and 1/2 teaspoon salt.
  • Heat a tagine or Dutch oven over high heat. Add 1 tablespoon of the vegetable oil and half of the seasoned lamb. Cook the lamb until browned on all sides, 2 to 3 minutes. Using a slotted spoon, remove the lamb from the pan and set aside. Repeat with remaining oil and lamb.
  • Return the seared lamb to the pan and add the diced onions. Cook, stirring to get the browned bits off the bottom of the pan, for 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the chicken broth, saffron, and cilantro bundle and bring the mixture to a boil. Reduce the heat to medium-low and cook, covered, for 1 1/2 hours, or until the meat is tender.
  • Pour 1 cup of boiling water over the apricots and raisins and let sit for 20 minutes. Strain and set the fruit aside.
  • Using a slotted spoon, remove the meat, place it on a clean plate, and keep warm. Bring the remaining liquid in the pan to a simmer. Add the sliced onions, apricots, raisins, honey, cinnamon, ground pepper, and 3/4 teaspoon salt. Return the liquid to a simmer and cook for 6 to 8 minutes, or until mixture is slightly thickened. Add the cooked lamb back into the sauce and cook to heat through, about 2 minutes. Garnish with fresh cilantro sprigs. Serve with Moroccan Vegetable Couscous and Moroccan Yogurt with Preserved Lemon Dip.
  • Preheat oven to 425 degrees F.
  • Toss the red pepper halves and onion quarters with 2 tablespoons of the olive oil in a medium bowl. Arrange pepper and onion, cut sides down, on a small baking sheet, drizzling any remaining olive oil onto the baking sheet as well. Roast for 20 to 25 minutes, or until the skin is browned and bubbly. Peel, seed, and dice the red bell pepper and dice the onion. Set aside.
  • Rinse the couscous in a fine-meshed strainer under cold running water until completely soaked. Drain and place in a medium bowl. Allow couscous to stand and swell for 5 minutes.
  • Arrange a vegetable steamer or other steamer insert with small holes in a large stockpot with water, making sure the water doesn't touch the bottom of the steamer. Bring the water to a boil and add the couscous to the vegetable steamer. Cover tightly and steam for 30 to 40 minutes, or until tender and fluffy. Remove from the steamer, drizzle with 2 tablespoons of olive oil and fluff with a fork. Cover to keep warm and set aside.
  • Heat the remaining 2 tablespoons of olive oil in a large saute pan over medium-high heat. Add the carrots and cauliflower, and cook until lightly brown and softened, about 7 minutes. Add the garlic, zucchini, tomatoes and juices, garbanzo beans, chopped red onion and bell pepper, cumin, turmeric, cinnamon and salt and pepper. Bring mixture to a boil, cover, and reduce heat to medium. Cook until vegetables are tender, about 7 to 10 minutes. Adjust the seasonings with the salt and pepper. Remove from the heat, stir in the parsley, and cover to keep warm.
  • In a small skillet heat the butter over medium heat. When foamy, add the almonds and cook until toasted, about 2 minutes. Remove from the heat and set aside.
  • Arrange the couscous on a large serving platter and top with the vegetable mixture, tossing gently. Sprinkle toasted almonds over the top and serve immediately.
  • Put the yogurt in a cheesecloth lined strainer over a bowl. Cover and refrigerate overnight to drain.
  • Put the drained yogurt in a medium bowl and stir in the cucumber, mint, and lemon. Taste and adjust seasoning with salt and pepper.

Robin71 Suma33
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I love this dish! It's so easy to make and the flavors are amazing. I always get compliments when I serve it to guests.


MRAHAD
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This is one of my favorite Moroccan dishes. The lamb is always so tender and the apricots add a nice sweetness. I highly recommend this recipe.


Daniel Doug miller
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I've made this dish several times and it's always a hit. It's a great dish for a party or a weeknight meal.


Nusrat Riya
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This recipe is a great way to use up leftover lamb. I had some leftover from a roast lamb dinner and it worked perfectly in this tagine.


NAFISA ISLAM JYOTI.
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I'm not a big fan of lamb, but I really enjoyed this dish. The apricots and honey added a nice sweetness that balanced out the gaminess of the lamb.


Izhar Ullah
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This dish is a bit time-consuming to make, but it's worth it. The flavors are amazing!


Ibran shah
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The lamb was cooked perfectly and the sauce was delicious. I will definitely be making this again.


Dina Tallih
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I love the combination of lamb and apricots. This dish is a winner!


Hamza Waleed
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This is a great recipe for a special occasion. It's sure to impress your guests.


Samson Alolo
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I served this dish with couscous and it was a perfect meal.


Siraj Vai
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I used chicken thighs instead of lamb and it turned out great! This is a very versatile recipe.


Fazan ali
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The apricots added a nice sweetness to the dish. I would definitely recommend using them.


fatema Hussein
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This dish was easy to make and very flavorful. I would definitely recommend it.


Christina T
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I found the recipe to be a bit bland. I added some extra spices and it was much better.


AGNES OCHEME
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The lamb was a bit tough, but the flavors were good.


Sp Production Studio
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This was my first time making a tagine and it turned out great! The instructions were easy to follow and the dish was delicious. I will definitely be making this again.


CallMe_Mike 1
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I made this dish for a dinner party and everyone loved it! The lamb was so flavorful and the apricots were a nice touch. I would highly recommend this recipe.


Milan Roka
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This lamb tagine was a hit with my family! The meat was fall-apart tender and the apricots added a nice sweetness. I will definitely be making this again.