Lamb Tagine with Cinnamon Saffron and Dried Fruit
Immerse yourself in the flavors of North Africa with this exquisite Lamb Tagine with Cinnamon, Saffron, and Dried Fruit. Tender chunks of lamb are slowly simmered in a spiced, fragrant sauce infused with cinnamon, ginger, cumin, and crumbled saffron, creating a rich base that’s sweetened with honey, dried apricots, and figs. Toasted slivered almonds and fresh cilantro add the perfect finishing touches, offering a delightful contrast of textures and fresh aromatics. This hearty Moroccan-inspired dish is easy to prepare in a tagine or heavy-bottomed pot, resulting in meltingly tender meat and complex, layered flavors. Perfect for a cozy dinner, it pairs beautifully with couscous, rice, or crusty bread, making it an elegant yet comforting choice for sharing with friends and family.
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Recipe Information
Ingredients
- 2 pounds lamb shoulder, cut into 2-inch pieces
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon saffron threads, crumbled
- 2 cups chicken or beef stock
- 2 tablespoons honey
- 0.5 cup dried apricots, chopped
- 0.5 cup dried figs, chopped
- 0.25 cup slivered almonds, toasted
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
Instructions
Heat 2 tablespoons of olive oil in a large tagine or heavy-bottomed pot over medium-high heat.
Season the lamb pieces with salt and pepper, then sear them in batches until browned on all sides. Remove lamb from the pot and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Sauté the chopped onion for 5-6 minutes, until softened and translucent.
Stir in the minced garlic, ground cinnamon, ginger, cumin, and coriander, and cook for 1-2 minutes until aromatic.
Add the saffron threads and pour in the chicken or beef stock, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
Return the browned lamb pieces to the pot, cover, and simmer gently for 1 hour over low heat, stirring occasionally.
After 1 hour, stir in the honey, chopped dried apricots, and figs. Cover and cook for an additional 30-45 minutes, or until the lamb is tender and the sauce has thickened slightly.
Taste and adjust seasoning with additional salt and pepper, if necessary.
Garnish with toasted slivered almonds and chopped cilantro before serving.
Serve the tagine hot with couscous, rice, or crusty bread on the side.
Nutrition Facts
Calories |
672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 725 mg | 32% | |
| Total Carbohydrate | 29.5 g | 11% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 21.3 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 779 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
