Apricot and Lamb Tagine

Apricot and Lamb Tagine Recipe
Photo: Oxmoor House
Use a slow cooker to simmer this hearty Moroccan-style lamb stew. Serve over hot couscous with a side of steamed green beans.

Yield:

8 servings (serving size: 1/2 cup couscous, 1/2 cup lamb mixture, 1 1/2 teaspoons almonds, and 1 1/2 teaspoons parsley)

Recipe from

Nutritional Information

Calories 451
Caloriesfromfat 37 %
Fat 18.7 g
Satfat 7.1 g
Monofat 8.1 g
Polyfat 1.7 g
Protein 26.2 g
Carbohydrate 43.2 g
Fiber 3.6 g
Cholesterol 81 mg
Iron 3.3 mg
Sodium 515 mg
Calcium 52 mg

Ingredients

Tagine:
2 cups diced onion (about 1 large)
1/2 cup orange juice
1/2 cup lower-sodium beef broth
1 tablespoon grated lemon rind
2 tablespoons honey
1 tablespoon fresh lemon juice
2 teaspoons minced garlic
2 teaspoons grated peeled fresh ginger
1 1/2 teaspoons salt
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
2 pounds boneless leg of lamb, trimmed and cut into bite-sized pieces
2 (3-inch) cinnamon sticks
1 (6-ounce) package dried apricots, halved
Remaining ingredients:
4 cups cooked couscous
1/4 cup slivered almonds, toasted
1/4 cup chopped fresh parsley

Preparation

To prepare tagine, combine the first 15 ingredients in an electric slow cooker. Cover and cook on low for 8 hours. Discard cinnamon sticks.

Place 1/2 cup couscous on each of 8 plates. Top each serving with 1/2 cup lamb mixture, 1 1/2 teaspoons almonds, and 1 1/2 teaspoons parsley.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Holly Rudin-Braschi,

Grill Power

March 2006
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