Moroccan Lamb Tagine
A slow-cooked, aromatic stew featuring tender lamb shoulder, dried apricots, and warm spices.
Word Recipe Kitchen
Tested & verified by our culinary team
90 minsMedium4 servings
Nutrition per serving
580
Calories
42g
Protein
55g
Carbs
22g
Fat
Ingredients
- 1.5 lbs, cubedLamb Shoulder
- 2 tbspRas el Hanout
- 1/2 cupDried Apricots
- 15 oz canChickpeas
- 1 cupCouscous
- 2 cupsChicken Stock
Instructions
- 1
Brown the lamb cubes in a large pot with oil.
- 2
Stir in Ras el Hanout and cook for 1 minute until fragrant.
- 3
Add chickpeas, apricots, and stock; bring to a boil.
- 4
Reduce heat and simmer covered for 70 minutes.
- 5
Serve over fluffed couscous.
Nutrition Facts
Servings 4Serving Size 1
Amount Per Serving
Calories580
% Daily Value *
Total Fat 22g28%
Saturated Fat 6.6g33%
Trans Fat 0g
Cholesterol 75mg25%
Sodium 310mg13%
Total Carbohydrate 55g20%
Dietary Fiber 4g14%
Sugars 8.3g
Protein 42g84%
Vitamin A 200 IUVitamin C 8 mgCalcium 45 mgIron 1.8 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
💡 Tips for Moroccan Lamb Tagine
- • Let meat rest for 5 minutes after cooking to keep it juicy.
- • Pound chicken to even thickness for uniform cooking.
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