Saturday, July 7, 2012

Lamb, Apricot, and Olive Tagine

Truly one of the most unique and delicious things I've ever made. I'm hesitant to share this because people think I'm some sort of gourmet chef when I serve this... and now you all know how easy it is!
Serves 4Hands-On Time: 30mTotal Time: 8hr 30m


  • 1 1/2  pounds  lamb shoulder, trimmed and cut into 1-inch pieces *bet you could use beef stew meat to cut costs
  • carrots, cut into 1-inch pieces
  • medium onion, chopped
  • 1/2  cup  dried apricots, halved *Sometime I have used apricot puree instead of/in addition to halves. This thickens and intensifies the broth
  • 1/2  cup  pitted green olives
  • cloves garlic, chopped
  • 2  tablespoons  all-purpose flour *I use 1 T cornstarch to make it gluten-free
  • 1  teaspoon  paprika
  • 1  teaspoon  ground cumin
  • 1/2  teaspoon  ground cinnamon
  • 1/2  teaspoon  ground ginger
  • kosher salt and black pepper
  • 1  cup  couscous *I serve over quinoa. You could also use potatoes or rice.
  • chopped pistachios, fresh cilantro leaves, and lemon wedges, for serving


  1. In a 4- to 6-quart slow cooker, mix together the lamb, carrots, onion, apricots, olives, garlic, flour, paprika, cumin, cinnamon, ginger, 1 teaspoon salt, ¼ teaspoon pepper, and ½ cup water.
  2. Cover and cook until the lamb and vegetables are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
  3. Ten minutes before serving, cook the couscous according to the package directions. Serve the lamb on the couscous with the pistachios, cilantro, and lemon wedges.

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