Dinner

Slow-Braised Lamb Shoulder with Dried Apricot, Black Olives & Charred Onion Tagine

Name: Slow-Braised Lamb Shoulder with Dried Apricot, Black Olives & Charred Onion Tagine
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Yield: 2 servings
Ingredients: 600g lamb shoulder, cut into 5cm chunks; 3 medium yellow onions, halved lengthwise then sliced into thick half-moons; 100g dried apricots, halved; 80g black olives, pitted; 2 preserved lemons, quartered; 4 tablespoons olive oil; 2 teaspoons ground cinnamon; 1½ teaspoons ground ginger; 1 teaspoon ground cumin; ½ teaspoon turmeric; ½ teaspoon Aleppo pepper; 400ml whole milk or light stock; 200ml water; 1 tablespoon tomato paste; 1 tablespoon honey; fleur de sel, black pepper; 150g pearl couscous; 15g fresh mint leaves; 15g fresh cilantro; 30g roasted almonds, crushed; 6 fresh sage leaves; 1 lemon

A classic Moroccan tagine translated into elegant simplicity: lamb shoulder, cut into large chunks, braises low and slow with cinnamon, ginger, and cumin until falling-apart tender, studded with sweet-tart dried apricots and briny black olives. The sauce is glossy and concentrated, deepened with burnt onion caramel and preserved lemon. Served on herbed pearl couscous with crispy sage oil and a garnish of toasted almonds.

1313cal per serving 63gprotein 140gcarbs 60gfat 25min prep 90min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this