Lamb Mince and Apricot Tagine
An homage to the vibrant and aromatic cuisine of North Africa, this Lamb Mince and Apricot Tagine is a symphony of spices balanced with the sweetness of apricots. Perfect for those looking to bring a slice of Moroccan culinary heritage into their homes, it transforms traditional meals into exotic feasts, combining the rich depth of lamb with the intoxicating sweetness of dried fruit.
Ingredients
2 tablespoons Olive oil - extra virgin
500 grams ground lamb (minced lamb) - preferably organic
1 large Onion - finely chopped
3 cloves Garlic - minced
1 teaspoon cumin
1 teaspoon Ground coriander
½ teaspoon Cinnamon - ground
1 cup Chicken stock - low sodium
1 can Tomatoes - chopped, (400 grams or 14 ounces)- 1 cup Dried apricots - sliced
2 tablespoons Honey
1 tablespoon Cilantro - fresh, chopped, for garnishing
Instructions
- Heat olive oil over medium heat in a large pan or tagine. Add the chopped onion and minced garlic, sautéing until the onion turns soft and translucent, about 5-7 minutes.
- Add the lamb mince, breaking it up with a spoon, and cook until browned all over, about 8-10 minutes. Drain any excess fat.
- Stir in the ground cumin, coriander, and cinnamon, cooking until fragrant, roughly 1-2 minutes.
- Add the chicken stock and chopped tomatoes, bringing the mixture to a simmer.
- Introduce the dried apricots and honey, stirring well. Lower the heat and simmer gently for about 40 minutes, or until the sauce has thickened and flavors meld together beautifully.
- Season the tagine with salt and pepper to taste. Garnish with freshly chopped cilantro just before serving.
Notes
For an extra touch, add a spoonful of harissa for some heat. Substitute lamb with beef if preferred.
Nutrition
Calories: 551kcalCarbohydrates: 34gProtein: 23gFat: 37gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gCholesterol: 92mgSodium: 299mgPotassium: 752mgFiber: 3gSugar: 28gVitamin A: 1189IUVitamin C: 4mgCalcium: 64mgIron: 3mg
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