Simmer this Lamb Tagine in a variety of delicious spices and serve over couscous with apricots, mint and almonds. You'll want Moroccan tagine every night!
What You Need
Original recipe yields 8 servings
1 tsp. smoked paprika
1 tsp. ground turmeric
1 tsp. ground cinnamon
1/4 tsp. ground red pepper (cayenne)
2 lb. boneless leg of lamb, cut into 1-1/2-inch pieces
3 Tbsp. olive oil, divided
2 onion s, chopped
4 cloves garlic, minced
1 Tbsp. grated gingerroot
1/2 cup fat-free reduced-sodium chicken broth
3 Tbsp. honey
2 Tbsp. A.1. Bold & Spicy Sauce
1 pkg. (8 oz.) dried apricots
4 cups hot cooked whole wheat couscous
1/4 cup chopped fresh mint
1/4 cup PLANTERS Smoked Almonds, coarsely chopped
Add To Shopping List
Let's Make It
Mix first 4 ingredients in large bowl. Add meat; toss to coat. Heat 1 Tbsp. oil in Dutch oven or large deep skillet on medium heat. Add half the meat; cook 5 min. or until evenly browned, stirring occasionally. Transfer to plate. Repeat with 1 Tbsp. of the remaining oil and remaining meat.
Add remaining oil to pan. Add onions, garlic and ginger; cook 5 min., stirring frequently to scrape browned bits from bottom of pan. Stir in broth, honey and A.1. Return meat mixture and any juices to pan. Stir in apricots. Bring to boil on high heat; cover. Simmer on medium-low heat 1-1/4 to 1-1/2 hours or until meat is tender.
Serve meat mixture over couscous; top with mint and nuts.
Substitute dried prunes for the apricots.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 52g
Dietary Fibers 7g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.