Serve this Moroccan-style lamb stew with two cups hot cooked couscous.
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
How to Make It
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.
To-die-for. I did make some modifications since I rarely follow recipes to the letter. I used lamb shoulder and trimmed the fat very carefully. I added 5 sliced small red potatoes and about a cup of red wine for some more liquid. I let it simmer for an hour. The lamb was so tender it melted. I served it with herb infused basmati rice.
I don't recommend cutting the amount of cayenne pepper since there is so much sweetness in the dish. The red pepper doesn't serve as a "heated/spicy" spice in this dish, rather it cuts the sweetness and offers tang. There is a big misconception that red pepper will always be spicy which is not true, just offers enough kick to cut the sweet. I also used a cast-iron pot rather than a dutch oven which was a wonder to work with for this recipe!
I used about .85 lb of lamb and there was enough for about 4 small (healthy-sized) servings. The yield is not a problem if you eat normal-sized portions.
This is now in my regular rotation of dishes! 5 stars!
I did not like this at all. I didn't like the lamb or the sauce and I hardly think it qualifies as a stew as there is little in it besides the lamb, just onions and a little garlic. I cooked this for my wife and I and neither of us finished our small serving. Now comes the "but." I made some poor decisions of my own. I did not trim the fat well enough, I did not include the apricots as they sounded too sweet, and I only served it with bread, no couscous or rice. I think a significant amount of starch would definitely help this dish. Not enough that I would venture to cook it again, but it is my suggestion.
This was simply delicious. I made it just as the recipe stated and served with whole wheat couscous and steamed broccoli. Definitely a keeper! Loved the spiciness of it, even though I did cut back on the ground red pepper a bit to about 1/4 tsp., still had a nice kick!
When my husband requests that I save a recipe, it's outstanding. I didn't have apricots so I substituted golden raisins, and I doubt anyone would notice the difference. Delicious either way. I had some boneless leg of lamb in the freezer, so the meat was tender, and took less time to cook. I served it with Israeli couscous, prepared with chicken broth. A great success that I will surely make again.
Great Flavors blend perfectly with the unique flavor of lamb. However, the apricots add an overly sweet flavor, and a slimy texture. If you are looking for a great tangine look at the "Beef Tangine with Butternut Squash."
I'll agree with the others, this is a pretty tasty tagine, though perhaps a bit too sweet. Serving size is indeed modest, which is fine for me or perhaps for an individual, but if you are planning on cooking this for guests who may want seconds, you'll definitely want more meat. Remember to trim the lamb carefully. Lamb can often be quite fatty, grisly, and tough; careful trimming is a must for a good stew, curry, or tagine. I'm also going to suggest that perhaps large chunks of lamb would be better - perhaps 1-inch cubes. Next time I'll also consider quartering the apricots rather than cutting them in half.
Served over brown rice.The sauce was a little sweet but overall delicious! We are huge fans of lamb and instead of the cubes, we made it with a leg of lamb (bone in) fresh cut from the butcher. The meat sucked up all of the wonderful flavors in this dish and was fall-off-the-bone tender.
Outstanding. I'd serve this as a "company" dish - there's nothing about it that suggests it's a budget-minded recipe. This is a new favorite we've added to the recipe box. One thing, don't worry if it looks like it's going to be too soupy. The apricots melt into the broth right at the end to thicken and add richness. Amazing flavors!
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