ShinyRecipe - Your Favorite Recipes Place
Transport your taste buds to North Africa with this exquisite Libyan lamb tagine. Succulent lamb simmers gently with the natural sweetness of dates and apricots, complemented by the delightful crunch of almonds, creating a truly memorable and comforting meal.
Season the lamb cubes with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb in batches for 5-7 minutes per batch, ensuring all sides are seared. Remove the lamb and set aside.
Reduce heat to medium. Add 1 large chopped onion to the pot and cook for 5-7 minutes until softened and translucent. Add 3 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric powder, 1/4 teaspoon cinnamon powder, and 1/4 teaspoon cayenne pepper (if using). Cook for 1 minute until fragrant.
Return the browned lamb to the pot. Pour in 1 cup chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
Cover the pot and reduce heat to low. Simmer for 1 hour 45 minutes, or until the lamb is very tender.
Stir in 1/2 cup pitted dates and 1/2 cup dried apricots. Continue to simmer, uncovered, for another 15 minutes, allowing the sauce to thicken slightly and the fruits to soften.
Serve hot, garnished with 1/4 cup toasted blanched slivered almonds.
Be the first person to review this recipe.
Tell us how it turned out.
