dinner · gluten-free · dairy-free
Lamb tagine with apricots
Lamb shoulder slow-braised with ras el hanout, saffron, onions, dried apricots and chickpeas until meltingly tender, finished with almonds and herbs.
- Time
- 165min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains tree nuts.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
Add to a party menuWhat did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Oven.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Toss the lamb with the spices and salt, then brown in oil in batches.
-
2
Soften the onions and garlic, add the tomato paste, saffron and stock, and return the lamb.
-
3
Cover and simmer gently (or bake at 160°C/325°F) for 1.5 hours.
-
4
Add the apricots, chickpeas and honey and cook 30 minutes more. Top with almonds and herbs; serve with couscous.
