I've made this twice. The first time I mixed the apricots in with the other ingredients and they came out really mushy. This time I added them last and left them sitting on top of everything else. They stayed firm, and tasted better. I didn't have any couscous, so used orzo instead. Came out great.
Apricot and Lamb Tagine
Use a slow cooker to simmer this hearty Moroccan-style lamb stew. Serve over hot couscous with a side of steamed green beans.
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- Calories: 451
- Calories from fat: 37%
- Fat: 18.7g
- Saturated fat: 7.1g
- Monounsaturated fat: 8.1g
- Polyunsaturated fat: 1.7g
- Protein: 26.2g
- Carbohydrate: 43.2g
- Fiber: 3.6g
- Cholesterol: 81mg
- Iron: 3.3mg
- Sodium: 515mg
- Calcium: 52mg
- 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
- 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.
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