Lamb Tagine with Apricots, Almonds, and Saffron Couscous

A flavorful and aromatic lamb tagine featuring tender lamb shanks, sweet apricots, and crunchy almonds, served with a fragrant saffron-infused couscous.

Prep Time

30 minutes

Total Time

3 hours

Calories

750

Level

Medium

Yields

4 servings

Cost

£6.76

Season:

Meal Type:

Cuisine:

Main Ingredient:

Ingredients

Servings

4piecesLamb Shanks(about 8-10 oz each)

£16.00

3tablespoonsOlive Oil

£0.30

1largeOnion(chopped)

£0.60

4clovesGarlic(minced)

£0.20

1tablespoonGinger(fresh, grated)

£0.25

1teaspoonTurmeric(ground)

£0.10

1teaspoonCumin(ground)

£0.10

1teaspoonCoriander(ground)

£0.10

1Cinnamon Stick

£0.30

3cupsChicken Broth(low sodium)

£1.50

1cupDried Apricots(halved)

£2.00

2tablespoonsHoney(or maple syrup)

£0.30

1tablespoonLemon Juice(freshly squeezed)

£0.15

0.5cupAlmonds(slivered, toasted)

£1.75

0.3cupFresh Cilantro(chopped, for garnish)

£0.50

1cupCouscous(instant or pearl couscous)

£0.40

0.3teaspoonSaffron Threads(pinch)

£2.50

1.3cupsWater

to tasteSalt

to tasteBlack Pepper

Total Cost

£27.05

£6.76 per serving

The Method

1
Preheat oven to 325°F (160°C).
2
Season lamb shanks generously with salt and pepper.
3
Heat olive oil in a tagine or Dutch oven over medium-high heat. Brown lamb shanks on all sides, about 5-7 minutes per side. Remove lamb shanks and set aside.
4
Add onion to the tagine and cook until softened, about 5 minutes. Add garlic and ginger and cook for another minute until fragrant.
5
Stir in turmeric, cumin, coriander, and cinnamon stick. Cook for 1 minute more, stirring constantly.
6
Pour in chicken broth, scraping up any browned bits from the bottom of the tagine. Bring to a simmer.
7
Return lamb shanks to the tagine. Add dried apricots and honey. Bring back to a simmer, then cover the tagine and transfer to the preheated oven.
8
Bake for 2 to 2.5 hours, or until lamb shanks are very tender and easily pull away from the bone.
9
While the lamb is baking, prepare the saffron couscous. In a medium saucepan, bring water to a boil. Add saffron threads and a pinch of salt. Stir in couscous, remove from heat, cover, and let stand for 5 minutes, or according to package directions. Fluff with a fork.
10
Once the lamb is cooked, remove the tagine from the oven. Stir in lemon juice.
11
Serve the lamb tagine over saffron couscous, garnished with toasted almonds and fresh cilantro.

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My Notes

Nutrition Information

Nutrition per serving (550g)

750 kcal / 3138 kJ

Carbs

65g

25% of RDA

Fat

35g

50% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

30 g

33% of RDA

Sodium

500 mg

22% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

If you don't have a tagine, you can use a Dutch oven. Ensure the lid is tightly sealed to trap moisture.

For a richer flavor, use bone-in lamb shanks. The bones add depth to the broth.

Toasting the almonds enhances their flavor and adds a pleasant crunch. You can toast them in a dry skillet over medium heat, stirring frequently, until golden brown.

Adjust the amount of honey to your preference. If you prefer a less sweet tagine, reduce the amount of honey.

You can add other dried fruits, such as dates or raisins, to the tagine for added sweetness and texture.

Cooking Equipment

Tagine (or Dutch Oven)

Large Bowl

Medium Saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

If you don't have a tagine, you can use a Dutch oven. Ensure the lid is tightly sealed to trap moisture.

For a richer flavor, use bone-in lamb shanks. The bones add depth to the broth.

Toasting the almonds enhances their flavor and adds a pleasant crunch. You can toast them in a dry skillet over medium heat, stirring frequently, until golden brown.

Adjust the amount of honey to your preference. If you prefer a less sweet tagine, reduce the amount of honey.

You can add other dried fruits, such as dates or raisins, to the tagine for added sweetness and texture.

Lamb Tagine with Apricots, Almonds, and Saffron Couscous

Ingredients

The Method