Description
Experience a culinary journey with this Mediterranean Lamb & Olive Tagine, featuring tender lamb, savory olives, and sweet apricots that blend together for a comforting and aromatic dish.
Ingredients
Scale
- 3 lbs lamb shoulder, bone-in
- 1 cup Kalamata olives, pitted
- 1 cup dried apricots, chopped
- 2 medium yellow onions, chopped
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 2 tsp paprika
- 4 cups low-sodium chicken broth
- Fresh cilantro or parsley for garnish
Instructions
- Gather all ingredients. Chop the onions and mince the garlic.
- Heat 2 tbsp olive oil in a large pot over medium-high heat. Season the lamb shoulder with salt and pepper. Sear each side until browned (about 5 minutes per side). Remove from pot and set aside.
- In the same pot, add chopped onions and garlic. Sauté for about 5 minutes until translucent.
- Add cumin, cinnamon, and paprika to the onion-garlic mix. Stir well and let it bloom for about 2 minutes before returning the lamb to the pot.
- Pour in chicken broth along with olives and dried apricots. Bring to a gentle simmer, then reduce heat to low. Cover with a lid and let cook slowly for about 2 hours.
- Carefully remove the lid and serve hot on plates or directly from the pot. Garnish with fresh cilantro or parsley.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 14g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 105mg
Keywords: - For added depth of flavor, consider marinating the lamb overnight. - Swap out lamb for chicken or chickpeas for a vegetarian variation. - Adjust spices to your preference; add chili flakes for heat if desired.