Lamb tagine with dried fruit recipe

Really Here's a recipe for lamb tagine with dried fruit:

Elements:

- 2 pounds (1 kg) of lamb shoulder, cut into chunks

- 2 tablespoons olive oil

- 1 big onion, finely chopped

- 3 garlic cloves, minced

- 2 teaspoons floor cumin

- 1 teaspoon floor coriander

- 1 teaspoon floor ginger

- 1 teaspoon floor cinnamon

- 1/2 teaspoon ground turmeric

- 1/2 teaspoon cayenne pepper (optionally available, for brought warmth)

- Salt and pepper to flavor

- 1 cup dried apricots, halved

- 1 cup pitted prunes

- 1 cup raisins

- 2 tablespoons honey

- 2 cups chook or vegetable broth

- fresh cilantro or parsley, chopped (for garnish)

- Cooked couscous or rice (for serving)

Commands:

1. In a massive pot or Dutch oven, warm the olive oil over medium warmness. Add the lamb chunks and brown them on all aspects. Dispose of the lamb from the pot and set it apart.

2. In the equal pot, add the chopped onion and garlic. Sauté until the onion is translucent and aromatic.

3. Upload the floor cumin, coriander, ginger, cinnamon, turmeric, cayenne pepper (if using), salt, and pepper. Stir nicely to coat the onion and garlic with the spices.

4. Go back the lamb to the pot and stir to mix it with the onion and spice aggregate.

Five. Add the dried apricots, prunes, raisins, and honey to the pot. Blend properly to distribute the fruit frivolously.

6. Pour in the chicken or vegetable broth, ensuring that the meat and fruit are frequently submerged. If wished, add a bit more broth or water.

7. Convey the combination to a simmer, then lessen the heat to low. Cover the pot and let it cook for about 2 to two half hours, or till the lamb is tender and the flavors have melded collectively.

8. Flavor the tagine and adjust the seasoning if important.

Nine. Serve the lamb tagine warm, garnished with freshly chopped cilantro or parsley. It pairs nicely with cooked couscous or rice.

Enjoy your scrumptious lamb tagine with dried fruit.