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Sephardic Lamb Tagine, Sugar-Free Apricot

Lamb shoulder braised slowly with warm spice and dried apricots until deeply tender.
Print Recipe
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Course: Main Course
Cuisine: Jewish
Servings: 6 servings
Calories: 410kcal

Ingredients

  • 2 lbs lamb shoulder cubed
  • 2 tbsp olive oil
  • 1 onion sliced
  • 3 cloves garlic minced
  • 1 tbsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp saffron threads (optional)
  • 2 cups chicken broth
  • 1/2 cup dried apricots halved
  • 2 tbsp granulated sugar substitute
  • Chopped cilantro, for garnish

Instructions

  • Season lamb generously with salt and pepper.
  • Heat olive oil in a heavy pot over medium-high heat. Brown lamb in batches, about 4–5 minutes. Remove and set aside.
  • Add onion to the pot, cooking 6–7 minutes until softened. Add garlic, cumin, cinnamon, ginger, and saffron if using, cooking 1 minute until fragrant.
  • Pour in broth, scraping up browned bits.
  • Return lamb to the pot along with apricots and sugar substitute.
  • Cover and simmer 1 hour 45 minutes to 2 hours, until lamb is very tender.
  • Garnish with cilantro and serve.

Nutrition

Serving: 1serving | Calories: 410kcal | Protein: 30g | Fat: 27g | Fiber: 3g
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