Lamb Tagine with Candied Fruits – How to Cook Lamb Tagine with Candied Fruits

Lamb Tagine with Candied Fruits – How to Cook Lamb Tagine with Candied Fruits

Lamb Tagine with Candied Fruits is a delicious and flavorful dish enjoyed worldwide. This dish is known for its simplicity in preparation and the availability of its ingredients.

It is rich in calories, packed with vitamins that boost immunity and protect against illnesses, and contains antioxidants that safeguard the heart from clots and atherosclerosis.

Additionally, it is high in dietary fiber, aiding digestion and preventing constipation. The minerals such as iron, copper, and zinc present in the dish also contribute to overall health and protection for the body.

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Ingredients for Lamb Tagine with Candied Fruits (Serves Four):

• 2 tablespoons of olive oil.
• 3 pounds (approximately 1.4 kg) of boneless lamb, cut into pieces.
• 2 onions, sliced.
• 6 garlic cloves.
• 2 teaspoons of lemon zest.
• 1/3 cup of fresh orange juice.
• 1 cinnamon stick.
• 1 tablespoon of honey.
• 2 cups of chicken, beef, or vegetable broth.
• 1/4 teaspoon of salt.
• 1/8 teaspoon of black pepper.
• 1.2 kg of dried apricots.
• 1/2 cup of toasted almonds.
• 1 pear, diced.
• Fresh mint leaves for garnish.

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How to Prepare Lamb Tagine with Candied Fruits:

1. Toast the Almonds:

   • Heat a skillet over medium heat and add the almonds.
   • Stir frequently until they are golden brown on all sides. Remove and set aside.

2. Sear the Lamb:

   • In a large pot, heat 1 tablespoon of olive oil.
   • Add the lamb in batches and sear until browned on all sides.
   • Remove the lamb and place it in a separate bowl.

3. Cook the Onions and Garlic:

   • In the same pot, add the remaining tablespoon of olive oil.
   • Add the onions and garlic, stirring until the onions soften and become translucent.

4. Prepare the Sauce:

   • Add the lemon zest, orange juice, cinnamon stick, honey, broth, salt, and black pepper to the pot.
   • Stir until all ingredients are well combined and bring the mixture to a boil.

5. Simmer the Lamb:

   • Return the lamb to the pot and mix it with the sauce.
   • Reduce the heat to low, cover, and simmer for 1.5 hours.

6. Add the Fruits and Almonds:

   • Add the dried apricots, diced pear, and toasted almonds to the pot.
   • Stir gently and continue to simmer for an additional 45 minutes until the fruits soften and the flavors meld.

7. Serve:

   • Transfer the tagine to serving dishes and garnish with fresh mint leaves.
   • Serve hot and enjoy this hearty and aromatic meal with family or guests.

Bon appétit!