Lamb Tagine with Apricots

Spring is the only time of year I can find lamb around here, and since apricots are in season too, I thought I would have a go at making a traditional Moroccan Lamb Tagine while I had the chance. I tried a recipe last Spring that called for a home-made harissa {because they don’t sell it in stores here} and it was WAY more work and effort than it was worth, so I was reluctant to try making another; but then I discovered if you substitute sriracha (a garlic chilli sauce) and add fresh lemon juice, it’s just as delicious and a heck of a lot SIMPLER. I love how flavorful this dish is since it has a little bit of everything going on–sweet, salty, citrusy, spicy; plus it also made my house smell amazing too! I hope you guys like this recipe as much as we did: and you better, because it will last you an entire week ;-) {p.s. feel free to halve it}

Ingredients: {recipe adapted from closetcooking}
2-3lbs lamb, cut into bite-sized pieces
{for the marinade}
2 tsp paprika
1 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
1/4 teaspoon ground cardamom
2 teaspoon salt
1/2 teaspoon cayenne pepper
1 teaspoon lemon zest
{for the sauce}
2 Tbsp Olive Oil
1 onion, chopped
1 Tbsp minced garlic
1 tsp ground ginger
2  Tbsp tomato paste
3-4 cups beef stock/bouillon
2 cup dried apricots, roughly chopped
1 cup raisins
2 tablespoon honey
3 tablespoons harissa {or 3 Tbsp chilli paste + 3 Tbsp lemon juice}
{for garnish}
Chopped pistachios
Cilantro or parsley
greek yoghurt

Directions: Combine the lamb with the marinade spices and lemon zest in a bowl or ziploc bag, and place in the fridge for a couple of hours-overnight, covered.

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In a clay pot or dutch oven, heat the olive oil and sear the lamb, working in two batches. Set the lamb aside.

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Add a little more oil to the pan if necessary and sauté the onion for about 5 minutes, until softened. Add the ginger powder and garlic and stir for a minute longer. Add the lamb, tomato paste, and beef stock to cover, then bring to a boil. Reduce the heat, cover, and let simmer for 2-3 hours, until the lamb is tender.

 

Add the apricots, raisins, honey, sriracha, and salt to taste, then simmer uncovered for 20 minutes, until the sauce is thick like gravy. Taste and adjust seasonings. Stir in some chopped parsley or cilantro if desired, then serve in bowls on top of couscous.

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Garnish with pistachios and greek yoghurt SONY DSCSONY DSCEnjoy,

<3 Sarah