Lamb Tagine

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.

Preheat oven to 180°F/350°F (160°C fan).

Mix the spice ingredients in a bowl and set aside.

Toss lamb with salt and pepper. Heat oil in a large oven-proof dutch oven over high heat. Brown the lamb in batches, about 3 minutes per batch, then set aside.

Turn heat down to medium high. Add onion and garlic, cook for 3 minutes until soft. Add tomato paste, ginger, cinnamon, and spice mix. Cook for 1 1/2 minutes, stirring constantly.

Add chicken stock and water, stir, then return the lamb to the pot.

Bring to a simmer, cover with a lid, and cook in the oven for 45 minutes. Add apricots, cover, and cook for another hour, checking halfway to ensure the sauce hasn't reduced too much.

Check lamb for tenderness and gently stir in lemon zest.

Serve over plain couscous, sprinkled with almonds and coriander.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens