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Exotic Moroccan Lamb Tagine with Apricots and Almonds
Exotic Moroccan Lamb Tagine with Apricots and Almonds

Exotic Moroccan Lamb Tagine with Apricots and Almonds
A rich and aromatic lamb stew with sweet and savory flavors, served with couscous.
Exotic Moroccan Lamb Tagine with Apricots and Almonds

To provide a balanced meal with high protein and complex carbohydrates, supporting muscle recovery and energy replenishment after a day of training.

Ingredients:
1
Servings
  • 500
    g
     lamb shoulder
  • 1
    item
     onion
  • 3
    clove
     garlic
  • 20
    g
     ginger
  • 1
    item
     cinnamon stick
  • 1
    tbsp
     cumin
  • 1
    tbsp
     coriander
  • 100
    g
     apricot
  • 50
    g
     almond
  • 500
    ml
     chicken stock
  • 2
    tbsp
     olive oil
  • 200
    g
     couscous
  • 10
    g
     parsley
  • 1
    item
     lemon zest
Preparation Time: 120 minutes
Exotic Moroccan Lamb Tagine with Apricots and Almonds
Instructions:
  1. Heat olive oil in a large tagine or heavy pot over medium heat.
  2. Add chopped onion and sauté until translucent.
  3. Stir in minced garlic and grated ginger, cooking for another minute.
  4. Add lamb pieces and brown on all sides.
  5. Mix in cinnamon stick, cumin, and coriander, stirring to coat the lamb.
  6. Pour in chicken stock and bring to a simmer.
  7. Add apricots and almonds, cover, and cook on low heat for about 1.5 hours until lamb is tender.
  8. Prepare couscous according to package instructions.
  9. Serve the tagine over couscous, garnished with chopped parsley and lemon zest.
Nutrition Per Serving 1200 g Per 100g
Energy 1189 kcal 99 kcal
Protein 80 g 6.7 g
Fibre 15 g 1.3 g
Salt 2 g 0.2 g
Sugar 20 g 1.7 g
Carbohydrates 120 g 10.0 g
Fat 60 g 5.0 g
  • 500
    g
     lamb shoulder
  • 1
    item
     onion
  • 3
    clove
     garlic
  • 20
    g
     ginger
  • 1
    item
     cinnamon stick
  • 1
    tbsp
     cumin
  • 1
    tbsp
     coriander
  • 100
    g
     apricot
  • 50
    g
     almond
  • 500
    ml
     chicken stock
  • 2
    tbsp
     olive oil
  • 200
    g
     couscous
  • 10
    g
     parsley
  • 1
    item
     lemon zest
1
Servings
0

Heat olive oil in a large tagine or heavy pot over medium heat.

Add chopped onion and sauté until translucent.

Stir in minced garlic and grated ginger, cooking for another minute.

Add lamb pieces and brown on all sides.

Mix in cinnamon stick, cumin, and coriander, stirring to coat the lamb.

Pour in chicken stock and bring to a simmer.

Add apricots and almonds, cover, and cook on low heat for about 1.5 hours until lamb is tender.

Prepare couscous according to package instructions.

Serve the tagine over couscous, garnished with chopped parsley and lemon zest.

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