Syrian

Lamb and Apricot Tagine

Name: Lamb and Apricot Tagine
Total time: 150 min
Yield: 4 servings
Cuisine: Syrian
Ingredients: 500g lamb shoulder, cubed; 200g dried apricots, pitted; 1 large onion, sliced; 2 cloves garlic, minced; 1 tsp ground cinnamon; 1 tsp ground ginger; 1/2 tsp ground cumin; 1/4 cup olive oil; 1/2 cup water; Salt to taste

A sweet and savory slow-cooked lamb dish with apricots, onions, and warming spices, traditionally cooked in a tagine pot.

150 minutes4 servings

Method

Heat olive oil in a tagine or heavy pot over medium heat. Brown lamb cubes on all sides, then set aside.
Add onions and garlic to the pot, sauté until softened. Stir in spices and cook for 1 minute.
Return lamb to the pot, add apricots, water, and salt. Bring to a simmer.
Cover and cook on low heat for 1.5 to 2 hours, stirring occasionally, until lamb is tender.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

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