Ingredients
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2 pounds boneless leg of lamb, cut into 1-inch cubes
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2 teaspoons ground coriander
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1 teaspoon ground cumin
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1 teaspoon sweet paprika
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½ teaspoon cayenne pepper
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½ teaspoon ground cardamom
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½ teaspoon ground turmeric
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2 teaspoons kosher salt
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2 tablespoons olive oil
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2 cups finely chopped onion
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4 cloves garlic, minced
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1 tablespoon minced fresh ginger root
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2 (3 inch) cinnamon sticks
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2 cups low-sodium chicken stock
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1 cup dried apricots, halved
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2 (3 inch) orange peel strips
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1 tablespoon honey
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¼ cup chopped fresh cilantro
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¼ cup toasted pine nuts
Directions
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Combine lamb, coriander, cumin, paprika, cayenne, cardamom, turmeric, and salt in a large bowl; toss together until lamb is evenly coated.
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Heat oil in a large Dutch oven or tagine over medium heat. Add onions; cook, stirring occasionally until soft and translucent, about 5 minutes. Stir in garlic, ginger, and cinnamon; cook, stirring frequently, until fragrant, about 1 minute. Add seasoned lamb; cook, stirring frequently until light brown, being careful not to caramelize, about 2 minutes. Add chicken stock and bring to a gentle boil over medium heat. Reduce heat to low and simmer, covered, until the lamb is just tender, about 1 hour and 15 minutes.
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Stir in apricots, orange peels, and honey; continue to simmer over low heat, uncovered, until the liquid has thickened slightly and lamb is fork-tender, about 30 minutes. Remove from the heat, discard cinnamon sticks and orange peels.
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Divide evenly among 4 bowls. Garnish each bowl with a tablespoon each of cilantro and pine nuts.
Cook's Note:
I used olive oil for the fat in this recipe but ghee is also used commonly used.
Nutrition Facts (per serving)
| 553 | Calories |
| 25g | Fat |
| 41g | Carbs |
| 45g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 553 | |
| % Daily Value * | |
| Total Fat 25g | 32% |
| Saturated Fat 7g | 33% |
| Cholesterol 126mg | 42% |
| Sodium 1130mg | 49% |
| Total Carbohydrate 41g | 15% |
| Dietary Fiber 7g | 26% |
| Total Sugars 26g | |
| Protein 45g | 89% |
| Vitamin C 22mg | 24% |
| Calcium 117mg | 9% |
| Iron 6mg | 32% |
| Potassium 1113mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
