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Lamb Tagine

recipe image

Slow-cooking brings out the aromas of this Eastern-inspired lamb dish that’s simmered with dried apricots and prunes, tomato paste, pumpkin pie spice and sweet potatoes, and served atop whole-wheat couscous.

Cal/Serv:
479

Yields:

6

Prep Time:

0

hours

10

mins

Total Time:

8

hours

0

mins

1


can low-sodium chicken broth

1


can tomato paste

1
tbsp.

pumpkin pie spice

Kosher salt and pepper

2
lb.

boneless leg of lamb or lamb stew meat

2


clove garlic

1


large sweet onion (such as Vidalia)

1
c.

dried apricots

1
c.

prunes

3


medium sweet potatoes

1


box whole-wheat couscous

  1. In a 5- to 6-qt slow cooker, whisk together the chicken broth, tomato paste, pumpkin pie spice, 1 tsp salt and 1/2 tsp pepper. Mix in the lamb, garlic, onion, apricots, prunes, Nestle the sweet potatoes among the lamb and vegetables.
  2. Cook, covered, until the lamb is tender, 7 to 8 hours on low or 5 to 6 hours on high.
  3. Ten minutes before serving, cook the couscous according to package directions. With a slotted spoon, transfer the potatoes to a cutting board; cut into wedges. Serve the lamb stew over the couscous with the sweet potatoes.

Lamb-Tagine-Recipe

Kate Sears

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