Mouthwatering Moroccan Lamb Tagine with Apricots and Spices – Paleo Lunch Recipe

Allergens

N/A

Ingredients

• 1 lb boneless lamb shoulder, cut into bite
• sized pieces
• 1 cup dried apricots, halved
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 inch piece of ginger, grated
• 1/2 cup almond flour
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup lemon juice
• 2 cups chicken or vegetable broth
• 2 tbsp olive oil
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground cinnamon
• 1/2 tsp paprika
• 1/4 tsp ground black pepper
• 1/4 tsp ground allspice
• Salt, to taste

Instructions

1. In a large bowl, combine the lamb pieces with almond flour, salt, cumin, coriander, cinnamon, paprika, allspice, and black pepper. Mix well and let it marinate for 30 minutes.
2. Heat olive oil in a tagine or heavy bottomed pot over medium heat. Add the onions and sauté until they become translucent.
3. Add the garlic and ginger to the onions, stirring constantly for about 1 minute.
4. Incorporate the marinated lamb pieces into the mixture, browning them evenly on all sides.
5. Pour in the chicken or vegetable broth, lemon juice, and add the apricots. Bring the mixture to a simmer, cover, and let it cook for about 1 hour or until the lamb is tender.
6. Add the fresh cilantro and parsley, and adjust seasoning as needed. Serve hot over a bed of cauliflower rice or with your favorite Paleo side dish.

Chef’s Insight

The key to this dish is the balance of flavors - sweet, spicy, tangy, and savory, all coming together for an unforgettable experience.

Notes

Serve with a side of cauliflower rice or your favorite Paleo-friendly option.