← Back to Search Results
slow cooking Moroccan
Moroccan-Style Lamb with Raisins and Apricots

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This classic tagine-style recipe, in which lamb is braised in spices and honey, is an appetizing combination of savory and sweet. I like to serve this over couscous, preferably whole wheat, which is the traditional accompaniment. It is also delicious served with fluffy quinoa, which adds a new world twist to this Middle Eastern dish.

Yield: MAKES 8 SERVINGS

Ingredients

  • 1 tbsp (15 ml) cumin seeds
  • 1 tsp (5 ml) coriander seeds
  • 1 to 2 tbsp (15 to 25 ml) olive oil
  • 2 lbs (1 kg) trimmed stewing lamb, cut into 1-inch (2.5 cm) cubes
  • 1 onion, finely chopped
  • 1 tbsp (15 ml) minced ginger root
  • 1 tsp (5 ml) grated lemon zest
  • 1 tsp (5 ml) salt
  • ½ tsp (2 ml) cracked black peppercorns (approx.) (see Tip)
  • 1 piece (1 inch/2.5 cm) cinnamon stick
  • ½ cup (125 ml) chicken stock
  • 1 tbsp (15 ml) freshly squeezed lemon juice
  • 1 tbsp (15 ml) liquid honey
  • Salt, optional
  • 1 cup (250 ml) dried apricots, chopped
  • ½ cup (125 ml) raisins
  • ¼ cup (50 ml) finely chopped cilantro leaves

Directions

Works in slow cookers from 3 1/2 to 6 quarts

1. In a dry skillet over medium heat, toast cumin and coriander seeds, stirring, until fragrant and cumin seeds just begin to brown, about 3 minutes. Immediately transfer to a mortar or a spice grinder and grind. Set aside.

2. In same skillet, heat 1 tbsp (15 ml) of the oil over medium-high heat for 30 seconds. Add lamb, in batches, and cook, stirring, adding more oil if necessary, until browned, about 4 minutes per batch. Transfer to slow cooker stoneware.

3. Reduce heat to medium. Add onion to pan and cook, stirring, until softened. Add gingerroot, lemon zest, salt, peppercorns, cinnamon stick and reserved cumin and coriander and cook, stirring, for 1 minute. Add stock and bring to a boil. Transfer to slow cooker stoneware. Stir well.

4. Cover and cook on Low for 7 to 8 hours or on High for 3 to 4 hours, until lamb is tender. Add lemon juice and honey and stir well. Season to taste with salt, if using. Stir in apricots and raisins. Cover and cook on High for 20 minutes, until fruit is warmed through. Garnish with cilantro. Discard cinnamon stick.

Notes

I prefer a peppery base in this dish to balance the sweetness of the apricots and raisins, so I usually use a whole teaspoon (5 ml) of cracked black peppercorns in this recipe. But I’m a pepper lover, so use your own judgment.

MAKE AHEAD

This dish can be partially prepared before it is cooked. Complete Step 1. Heat 1 tbsp (15 ml) of the oil and complete Step 3. Cover and refrigerate overnight or for up to 2 days. When you’re ready to cook, either brown the lamb as outlined in Step 2 or add it to the stoneware without browning. Stir well and continue with Step 4.

Mindful Morsels: Naturally raised meat, although more costly, is better for your health. Some evidence suggests that grass-fed lamb has 14 percent less fat and 8 percent more protein than grain-fed lamb.

Natural Wonders:APRICOTS

In addition to providing a hint of exotic flavor, the apricots in this recipe deepen its nutritional value by adding fiber, vitamin A, potassium and iron. This tasty fruit also contains a wide variety of carotenoids, the consumption of which has been linked to various health benefits. Enjoying apricots in a stew has an added benefit because their beta-carotene becomes more available to the body when they are cooked.

Dried apricots are available year-round and make a very nutritious snack. Drying removes their high water content and concentrates the nutrients, which means that bite for bite, dried apricots are more nutritious than fresh. There’s just one thing to watch for — most dried apricots are treated with sulfur dioxide, which maintains their bright orange color but can trigger allergic reactions or an attack of asthma in people sensitive to sulfur. I prefer to buy sulfur-free versions at a natural foods store.


© 2006 Judith Finlayson
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include the optional salt.

264kcal (13%)
37mg (4%)
3mg (4%)
32mcg RAE (1%)
640mg
44mg
24g
17g
2g
22g
74mg (25%)
391mg (16%)
3g (13%)
9g (14%)
3mg (18%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
the-sweet-life The Sweet Life
by Kate Zuckerman
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
baked-explorations Baked Explorations
by Matt Lewis
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?