Moroccan Lamb Tagine with Apricot and Almonds for Paleo Diet: A Sensory Feast

Allergens

Nuts (Almonds)

Ingredients

• 1 lb (450g) boneless lamb shoulder, cubed
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground ginger
• 1/4 tsp ground cinnamon
• 1/4 tsp paprika
• 1/4 tsp ground turmeric
• 1/8 tsp ground cloves
• Pinch of saffron threads, crushed
• Salt and pepper to taste
• 2 cups chicken or vegetable broth
• 1 cup dried apricots, halved
• 1/2 cup almonds, roughly chopped
• Fresh cilantro leaves for garnish

Instructions

1. In a large tagine or heavy pot, heat the olive oil over medium heat. Add the cubed lamb and brown on all sides, seasoning with salt and pepper. Remove from the pot and set aside.
2. Add the onion to the pot and cook until softened and translucent, about 5 minutes. Stir in the garlic and spices (cumin through turmeri
3. , saffron, and a pinch of salt. Cook for an additional minute, stirring frequently.
4. Return the browned lamb to the pot and pour in the broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 1 hour, or until the lamb is tender.
5. Add the apricots and almonds to the tagine, continuing to cook over low heat for another 10 minutes, or until the fruit has softened slightly and the almonds have warmed through. Taste and adjust seasonings as needed.
6. Serve hot, garnished with fresh cilantro leaves.

Chef’s Insight

The combination of spices creates a rich and complex flavor profile, while the apricots and almonds add a touch of sweetness and crunch.

Notes

This dish is best enjoyed with a side of couscous or crusty bread to soak up the savory sauce.