Lamb Tagine with Dates, Apricots and Almonds

An aromatic North African tagine with tender lamb, sweet dates and apricots, enhanced with almonds and a spicy blend of spices. A taste experience from 1001 Nights.

• 1.5 hours
• 2 servings
• Main course

• gluten-free
• lactose-free
• omnivore
• energy
• high in protein
• aids digestion

Ingredients

• 300 g Lamb ((leg/shoulder))
• 100 g Onion
• 6 g Garlic
• 2 piece Ginger (cm)
• 1 piece Cumin
• 0.5 piece Cardamom
• 2.5 g Cinnamon
• 400 g Tomatoes ((diced))
• 200 g Vegetable broth
• 50 g Dates
• 50 g Apricots ((dried))
• 30 g Almonds ((sliced))
• 5 g Olive oil (Extra Virgin)

Instructions

1. Heat olive oil in a pot or tagine. Sear the lamb meat until browned. Remove from the pot and set aside.
2. Add onion, garlic, and ginger to the pot and sauté for about 5 minutes.
3. Sprinkle in cumin, cardamom, and cinnamon, and sauté briefly until fragrant.
4. Return the lamb meat to the pot. Add diced tomatoes and vegetable broth. Stir in dates and apricots.
5. Cover and let simmer on low heat for about 1.5 hours, or until the meat is very tender and the sauce has thickened. Stir occasionally and add a little water if necessary.
6. Season with salt and pepper. Before serving, garnish with slivered almonds and serve, for example, with quinoa or brown rice.

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