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Lamb Tagine

Photo: John Autry; Styling: Leigh Ann Ross
Total time 1 hr, 38 mins
Yield 4 servings (serving size: 1 cup)
Serve this Moroccan-style lamb stew with two cups hot cooked couscous.

Ingredients

  • Cooking spray
  • 1 (1-pound) boneless leg of lamb roast, trimmed and cut into 1/2-inch cubes
  • 1/2 teaspoon kosher salt, divided
  • 1 1/2 cups chopped onion
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground red pepper
  • 6 garlic cloves, coarsely chopped
  • 2 tablespoons honey
  • 1 tablespoon tomato paste
  • 1/2 cup dried apricots, quartered
  • 1 (14-ounce) can fat-free, lower-sodium beef broth

Nutrition Information

  • calories 386
  • fat 12 g
  • satfat 4.8 g
  • monofat 4.8 g
  • polyfat 0.7 g
  • protein 41.6 g
  • carbohydrate 27.7 g
  • fiber 3.3 g
  • cholesterol 126 mg
  • iron 4.3 mg
  • sodium 524 mg
  • calcium 77 mg

How to Make It

  1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Sprinkle lamb evenly with 1/4 teaspoon salt. Add lamb to pan; sauté 4 minutes, turning to brown on all sides. Remove from pan. Add onion; sauté for 4 minutes, stirring frequently. Add remaining 1/4 teaspoon salt, cumin, and next 3 ingredients (through garlic); sauté for 1 minute, stirring constantly. Stir in honey and tomato paste; cook 30 seconds, stirring frequently. Return lamb to pan. Add apricots and broth; bring to a boil. Cover, reduce heat, and simmer 1 hour or until lamb is tender, stirring occasionally.