Lamb and Apricot Tagine with Toasted Pine Nuts and Mint

Slow-cooked lamb tagine with sweet apricots, toasted pine nuts, and fresh mint. A flavorful and aromatic dish perfect for a comforting dinner.

Prep Time

20 minutes

Total Time

3 hours 20 minutes

Calories

985

Level

Medium

Yields

4 servings

Cost

£5.63

Season:

☀️ Summer

Meal Type:

Breakfast•Dinner

Cuisine:

British

Main Ingredient:

Lamb•Rice

Cooking Style:

Slow Cooker

Mood:

Comfort Food•Healthy

Ingredients

Servings

1.2kgLamb Shoulder(cut into 2-inch cubes)

£15.00

2tablespoonsOlive Oil

£0.20

1largeOnion(chopped)

£0.30

4clovesGarlic(minced)

£0.20

1inchGinger(fresh, grated)

£0.25

1Cinnamon Stick

£0.15

1teaspoonTurmeric(ground)

£0.10

1teaspoonCumin(ground)

£0.10

1teaspoonCoriander(ground)

£0.10

PinchSaffron Threads(soaked in 2 tablespoons warm water)

£1.50

2cupsChicken Broth(low sodium)

£0.50

1cupDried Apricots(halved)

£1.20

1tablespoonHoney(or to taste)

£0.15

0.3cupPine Nuts

£1.75

0.3cupFresh Mint(chopped)

£0.60

to tasteSalt

£0.05

to tasteBlack Pepper

£0.05

1cupCouscous

£0.30

1cupWater

Total Cost

£22.50

£5.63 per serving

The Method

1
Preheat oven to 325°F (160°C).
2
Season the lamb with salt and pepper.
3
Heat olive oil in a large Dutch oven or tagine over medium-high heat. Brown the lamb in batches, then set aside.
4
Add the chopped onion to the pot and cook until softened, about 5 minutes.
5
Add the minced garlic and grated ginger and cook for 1 minute more.
6
Stir in the cinnamon stick, turmeric, cumin, and coriander. Cook for 1 minute, until fragrant.
7
Return the lamb to the pot. Pour in the chicken broth and saffron water.
8
Bring to a simmer, then cover and transfer to the preheated oven.
9
Cook for 2.5-3 hours, or until the lamb is very tender.
10
Remove from the oven and stir in the dried apricots and honey. Simmer gently on the stovetop for another 15 minutes to allow the apricots to plump up.
11
While the tagine simmers, prepare the couscous according to package directions.
12
Toast the pine nuts in a dry skillet over medium heat until golden brown, about 2-3 minutes. Watch carefully, as they burn easily.
13
Remove the cinnamon stick from the tagine. Taste and adjust seasoning as needed.
14
Serve the lamb tagine over couscous, garnished with toasted pine nuts and fresh mint.

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My Notes

Nutrition Information

Nutrition per serving (525g)

985 kcal / 4121 kJ

Carbs

75g

29% of RDA

Fat

55g

79% of RDA

Protein

65g

130% of RDA

Detailed Breakdown

Fibre

10 g

33% of RDA

Sugar

35 g

39% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

20 g

100% of RDA

Chef's Tips

For a richer flavor, use bone-in lamb shoulder.

If you don't have a Dutch oven, you can use a large oven-safe pot with a tight-fitting lid.

You can substitute other dried fruits for apricots, such as prunes or figs.

Adjust the amount of honey to your liking, depending on the sweetness of the apricots.

For a spicier tagine, add a pinch of cayenne pepper or a chopped chili to the pot along with the other spices.

Cooking Equipment

Large Dutch Oven or Tagine

Skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, use bone-in lamb shoulder.

If you don't have a Dutch oven, you can use a large oven-safe pot with a tight-fitting lid.

You can substitute other dried fruits for apricots, such as prunes or figs.

Adjust the amount of honey to your liking, depending on the sweetness of the apricots.

For a spicier tagine, add a pinch of cayenne pepper or a chopped chili to the pot along with the other spices.

Lamb and Apricot Tagine with Toasted Pine Nuts and Mint

Ingredients

The Method