YOUR SOLIN GENERATED RECIPE
Spiced Lamb Tagine with Apricots
Tender lamb shoulder slow-simmered with sweet apricots and earthy chickpeas in a fragrant, spicy harissa-infused broth that warms the palate.
INGREDIENTS
6 oz Lamb shoulder
0.5 cup Chickpeas
0.25 tbsp Extra virgin olive oil
0.5 cup Yellow onion
2 cloves Garlic
1 tsp Fresh ginger
3 whole Dried apricots
1 tsp Ground cumin
0.5 tsp Ground cinnamon
0.5 tsp Ground turmeric
1 tsp Harissa paste
0.75 cup Chicken bone broth
0.25 tsp Sea salt
0.25 tsp Black pepper
2 tbsp Fresh cilantro
PREPARATION
Heat the extra virgin olive oil in a heavy-bottomed pot or tagine over medium-high heat.
Season the cubed lamb shoulder with sea salt and black pepper, then sear in the pot until browned on all sides.
Add the diced yellow onion, minced garlic, and grated ginger to the pot, sautéing for 3-4 minutes until the onion is translucent.
Stir in the ground cumin, cinnamon, turmeric, and harissa paste, ensuring the lamb and aromatics are well coated.
Pour in the chicken bone broth and use a wooden spoon to scrape any browned bits from the bottom of the pot.
Add the rinsed chickpeas and halved dried apricots, then bring the liquid to a gentle boil.
Reduce the heat to low, cover with a tight-fitting lid, and simmer for 50-60 minutes until the lamb is fork-tender.
Remove from heat and garnish with freshly chopped cilantro before serving warm.