Mix the paprika, turmeric, cumin, coriander, cinnamon, cardamom, cayenne pepper, lemon zest and oil in a zip lock 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-high 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 and 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 garnish with cilantro and Greek yogurt.
Serving
Suggestions
Tip- I threw everything in the slow cooker all day and works just as well
Originally Submitted
1/17/2018
0 Out of 5 from
0 reviews
You can add this Apricot Lamb Tagine recipe to your own private DesktopCookbook.
