Lamb Tagine with Dates and Apricots

lamb shoulder

🥗Healthier: chicken thighs

💰Cheaper: beef chuck

Chicken thighs are lower in fat, while beef chuck offers a more affordable option.

almonds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide a similar crunch and nutrition at a lower cost.

apricots

🥗Healthier: dried figs

💰Cheaper: raisins

Dried figs offer a similar sweetness, while raisins are often less expensive.

vegetable broth

🥗Healthier: homemade stock

💰Cheaper: water with seasoning

Homemade stock can be healthier, while seasoned water is a budget-friendly alternative.

Heat the butter and oil in a tagine or heavy casserole baking dish.

Stir in the almonds and sauté until golden.

Add the diced onions and garlic, stir and cook over low heat until golden.

Stir in the ginger paste, saffron, cinnamon sticks and coriander seeds.

Add the cubed lamb pieces and stir to make sure everything is coated with the onion and spices. Sauté for 4 minutes.

Pour enough water in to cover the meat and bring to a boil.

Reduce the heat, cover and simmer for 1 hour or until meat is tender.

Add the dates, apricots and orange zest, stir to mix and cover. Simmer for 20 minutes.

Stir in the honey and ras-el-hanout and simmer another 10 minutes.

Season to taste with salt and pepper. The sauce should be syrupy. If it is too watery, allow to simmer and thicken with lid off for 5 minutes or as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens