Ingredients for Lamb Tagine With Honey
- Lamb Shoulder
- Ground Ginger
- Fresh Ground Black Pepper
- Ras El Hanout Spice Mix
- 1/2 tsp saffron threads
- 1/4 cup water
- Unsalted Butter
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 cinnamon sticks
- 2 cups chicken stock
- Dried Apricots
- 1/2 cup slivered almonds
- 1/4 cup honey
- 1/2 tsp ground cinnamon
- Carrot
- Flat Leaf Parsley
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How to Make Lamb Tagine With Honey
- In a bowl, combine 2 tbsp grated ginger, 1 tsp black pepper, 2 tbsp ras el hanout (see recipe), 1/2 tsp saffron threads, and 1/4 cup water. Mix thoroughly to form a paste.
- Add 2 lbs boneless lamb shoulder, cut into 1-inch cubes, to the bowl. Rub the paste evenly over the lamb, ensuring each piece is coated.
- Cover the bowl and refrigerate overnight (or for at least 4 hours).
- In a Dutch oven or heavy-bottomed pot with a lid, melt 2 tbsp butter over medium heat.
- Add 1 large onion, chopped, 4 cloves garlic, minced, and 2 cinnamon sticks. Cook until onions are translucent and fragrant (about 5-7 minutes).
- Add the marinated lamb to the pot. Pour in 2 cups chicken stock, ensuring the meat is mostly submerged.
- Bring the stock to a boil, then reduce heat to low, skim off any foam, cover, and simmer gently for 1 hour and 30 minutes, stirring occasionally.
- Add 1 cup water if the mixture becomes too dry.
- Add 1 cup dried apricots, 1/2 cup slivered almonds, 1/4 cup honey, 1 cup chopped carrots, and 1/2 tsp ground cinnamon. Continue to simmer, covered, stirring frequently to prevent sticking, for another 30 minutes, or until the lamb is incredibly tender.
- Stir in 1/4 cup chopped fresh parsley.
- Transfer the lamb tagine to a warmed serving dish and serve immediately with couscous, rice, or potatoes.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
263g
Fat
165g
Carbs
28g
