Moroccan Lamb Tagine with Apricots and Carrots
Lamb shoulder turns tender in a reduced sauce of apricot, saffron and warm spices, with lemon and toasted almonds for a sharp, crunchy finish.
Fits Celiac, Hashimoto's, Pregnancy and 7 more diets
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Ingredients
- 250 g boneless lamb shoulder, cut into 3 cm pieces
- 1 tbsp olive oil
- ½ tsp fine salt
- 1 yellow onion, thinly sliced
- 1 carrot, cut into thick coins
- 2 cloves garlic, minced
- ½ tsp ground ginger
- ¼ tsp ground cinnamon
- 1 pinch saffron threads
- 180 ml gluten-free chicken stock
- 25 g dried apricots, quartered
- ½ lemon, zest and juice
- 1 tbsp fresh parsley, chopped
- 15 g sliced almonds, toasted
Method
- Season lamb well, then brown hard in hot oil on all sides.8 min timer
- Add onion and carrot; cook until deeply golden at the edges.6 min timer
- Stir in garlic and spices, then add stock and apricots; cover and simmer until lamb is tender.25 min timer
- Uncover and reduce the juices until thick enough to coat a spoon.5 min timer
- Stir in lemon juice and zest; scatter parsley and toasted almonds over the tagine.
Why it works
- Celiac disease: Gluten-free stock and no grains or wheat-based ingredients go into the tagine.
Celiac check: watch for hidden gluten in soy sauce, stock, malt vinegar and seasoning blends, and oats that aren’t certified. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.
Cooking for more than one diet?
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This recipe also fits: Hashimoto's recipes, Pregnancy recipes, Dairy-free recipes, High blood pressure recipes, Heart health recipes, Gluten-free recipes, Crohn’s and colitis recipes, High cholesterol recipes, Paleo recipes, One pan recipes, Gluten-free dairy-free recipes.