YOUR SOLIN GENERATED RECIPE
Spiced Lamb Tagine with Apricots
Tender lamb shoulder slow-simmered with aromatic spices and sweet apricots for a rich, fragrant stew that melts in your mouth.
INGREDIENTS
6.5 oz Lamb shoulder
0.25 tbsp Extra virgin olive oil
0.5 cup Diced yellow onion
1 clove Minced garlic
0.5 tsp Grated fresh ginger
0.5 tsp Ground cumin
0.5 tsp Ground coriander
0.25 tsp Ground cinnamon
0.25 tsp Ground turmeric
0.13 tsp Cayenne pepper
0.5 cup Cooked chickpeas
2 whole Dried apricots
0.75 cup Beef bone broth
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh cilantro
PREPARATION
Heat the olive oil in a heavy-bottomed pot or tagine over medium-high heat.
Brown the cubed lamb shoulder on all sides until a golden crust forms, then remove the meat and set it aside.
In the same pot, sauté the diced yellow onion, minced garlic, and grated ginger until softened and aromatic.
Stir in the ground cumin, coriander, cinnamon, turmeric, and cayenne pepper, toasting the spices for 30 seconds to release their oils.
Return the lamb to the pot along with the cooked chickpeas, chopped dried apricots, and beef bone broth.
Bring the liquid to a boil, then immediately reduce the heat to low, cover with a tight-fitting lid, and simmer for 45-60 minutes until the lamb is fork-tender.
Season the tagine with sea salt and black pepper, then garnish with freshly chopped cilantro before serving warm.