Apricot Lamb Tagine

Apricot Lamb Tagine


2 t paprika
1 t ground turmeric
1 t ground cumin
1 t ground coriander
1 t ground cinnamon
1/4 t ground cardamom
1 t salt
1/2 t cayenne pepper
1 pinch saffron
1 t lemon (zest)
1 T oil
450grams lamb (cut into bite sized pieces)
1 T oil
1 onion (chopped)
1 T garlic (grated)
1 T ginger (grated)
2 T tomato paste (or chopped sun dried tomatoes)
1-2 cups beef stock
1 cup dried apricot
1/2 cup raisin
1 T honey
2 T harissa
1/4 cup cilantro (chopped, optional)
1 cup Greek style yogurt (optional)


How to make it

Mix the paprika, turmeric, cumin, coriander, cinnamon, cardamom, salt, cayenne pepper, saffron, lemon zest and oil in a ziplock bag along with the lamb, mix well and marinate the fridge for a few hours to overnight.
Heat the oil in a large pan over medium-hight heat add the lamb, brown well on all sides and set aside.
Add the onion and saute until tender, about 5 minutes.
Add the garlic and ginger and saute for about a minute.
Add the lamb, tomato paste and beef stock, bring to a boil, reduce the meat and simmer covered until the lamb is fall apart tender, about 2-3 hours.
Add the apricots, raisins and more beef stock to cover.
Bring to a boil, reduce the heat and simmer for about 20 minutes.
Add the honey and harissa.
Serve on couscous and garnished with cilantro and Greek yogurt.

Slow Cooker: Implement step 1, optionally implement steps 2-4, place everything except the garnishes in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours.


Healthy Ingredients - Vitamin A

Vitamin A is a vitamin and antioxidant that’s associated with healthy eyes. A diet rich in Vitamin A can prevent nighttime blindness, eye inflammation, and dry eyes. It’s also used to treat several other health conditions. Vitamin A is measured in International Units (IU), and the average adult needs about 5000 IU per day.
Just one cup of dried apricot halves contains 94% of the recommended value of Vitamin A for the day.
Serving Size (1 cup halves), 4685 IU of Vitamin A (94% DV).

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