This delicious tagine of lamb with prunes and apricots is a classic Western Saharan dish. The combination of sweet and savory flavors is sure to make this a favorite in your home. Serve with couscous or a side of vegetables.
Ingredients
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2 lbs lamb
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1 cup dried prunes
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1 cup dried apricots
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2 tbsp olive oil
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1 tbsp ground coriander
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1 tsp ground ginger
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1 tsp ground cumin
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1 tsp ground cinnamon
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1 cup onion, chopped
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1 cup carrots, chopped
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1 cup celery, chopped
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2 cloves garlic, minced
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1 cup chicken broth
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1 tsp salt
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1 tsp pepper
Tagine
Lamb
Prunes
Apricots
Main Course
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- short description
-
Heat oil in a large pot over medium heat.
Add the lamb and brown on all sides.
Add the spices and stir to coat the lamb.
Add the onion, carrots, celery, garlic, prunes, apricots and chicken broth.
Bring to a boil, reduce heat to low and simmer for 2 hours.
- detailed description
-
Heat oil in a large pot over medium heat.
Add the lamb and brown on all sides.
Add the spices and stir to coat the lamb.
Add the onion, carrots, celery, garlic, prunes, apricots and chicken broth.
Bring to a boil, reduce heat to low and simmer for 2 hours.
Season with salt and pepper and serve with couscous or a side of vegetables.
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