Description
Slow-simmered lamb stew infused with aromatic spices, dried apricots, and chickpeas. A soulful, warming North African classic.
Ingredients
2 lbs lamb shoulder, cubed
2 tablespoons olive oil
1 large onion, diced
3 garlic cloves, minced
1 tsp ground cinnamon
1 tsp ground cumin
1/2 tsp turmeric
1/4 tsp ground ginger
1 cup chopped dried apricots
1 cup canned chickpeas, drained
3 cups beef or veggie broth
Instructions
Heat olive oil in a Dutch oven over medium heat.
Brown cubed lamb on all sides, working in batches. Set aside.
Sauté onion and garlic until soft.
Stir in cinnamon, cumin, turmeric, and ginger for 1 minute.
Return lamb to the pot, add apricots, chickpeas, and broth.
Bring to a simmer, then cover and cook on low for 75-80 minutes.
Taste, season if needed, and let rest 10 minutes before serving.
Notes
Substitute lamb with beef or chicken thighs if needed.
Freeze leftovers in airtight containers up to 3 months.
Garnish with fresh cilantro or toasted almonds for added crunch.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Category: Dinner
- Method: Stovetop Simmer
- Cuisine: Moroccan
Nutrition
- Calories: 380
- Fat: 18g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 75mg
Keywords: lamb tagine, Moroccan lamb stew, North African dinners