Lamb and Apricot Tagine

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 345.5
  • Total Fat: 12.7 g
  • Cholesterol: 98.0 mg
  • Sodium: 548.0 mg
  • Total Carbs: 26.1 g
  • Dietary Fiber: 2.8 g
  • Protein: 32.5 g

View full nutritional breakdown of Lamb and Apricot Tagine calories by ingredient
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Number of Servings: 3


    1 pound lamb stew meat/kabob chunks
    1/2 tsp kosher salt
    1/2 tsp ground turmeric
    1/2 tsp ground cinnamon
    a few grinds of black pepper
    1 cup chopped onion (about 1 medium)
    2 tbsp honey
    1/2 cup less-sodium beef broth
    1/2 3" cinnamon stick
    1 tbsp olive oil
    1/2 cup chopped dried apricots
    Slivered almonds for garnish


Warm up aDutch oven or earthenware tagine. If you use a tagine, heat it up slowly over an open gas flame or on a diffuser over an electric burner. Start heating it on low when you start to trim the lamb. Increase slowly to about medium.

Trim as much fat and connective tissue as possible from the lamb and cut into 3/4-1" pieces. Toss with salt, turmeric, cinnamon, and black pepper.

Add the olive oil to your Dutch oven or tagine, Add the seasoned meat and cook for about 5 minutes, browning on all sides. Add the onions and cook for 2-3 more minutes.

Mix the beef broth and honey and pour evenly over the meat and onion mixture. Nestle the cinnamon stick into the stew and put the lid on.

At this point, you can either cover it and put it in the oven at 425 degrees or cook it covered, on medium-low. Cook it for about 45 minutes. Add the apricots and cook for about 15 more minutes.

Sprinkle a few toasted slivered almonds on top and enjoy!

Serving Size: Makes about 3 1-cup servings

Number of Servings: 3

Recipe submitted by SparkPeople user REVJVH.

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