Apricot and Lamb Tagine

Mark Boughton
  • Yield: 6 servings
  • Prep: 15 mins
  • Cook: 250 mins

Dried apricots add vitamin A and beta-carotene to this slow cooked Moroccan stew.


3tablespoons canola oil
2large onions, thinly sliced
2pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
1teaspoon turmeric
1teaspoon ground ginger
1/2teaspoon coriander
1/2teaspoon cinnamon
1/2teaspoon salt
1/2teaspoon freshly ground black pepper
1/4teaspoon ground allspice
3cups lower-sodium chicken broth
1-- (15-ounce) can chickpeas
1cup dried apricots (about 6 ounces)
1tablespoon honey


  1. Heat oil in a large skillet over medium heat. Add onions; saute 5 minutes.
  2. Add lamb; cook, stirring occasionally, until pieces are no longer pink, about 4 minutes.
  3. Transfer lamb mixture to slow-cooker; add turmeric, ginger, coriander, cinnamon, salt, pepper and allspice. Pour in broth. Stir in chickpeas, apricots and honey.
  4. Cover and cook on medium 4 hours. Serves 6.

Recipe by Bruce Weinstein and Mark Scarbrough.

Nutritional Info *per serving

  • Calories 490
  • Glycemic Load 10.38
  • Fat 16g
  • Saturated Fat 3g
  • Polyunsaturated Fat 3.5g
  • Monounsaturated Fat 8g
  • Cholesterol 95mg
  • Sodium 330mg
  • Potassium 1170mg
  • Carbohydrate 47g
  • Fiber 9g
  • Sugars 24g
  • Protein 41g
  • Trans Fat 0g
  • Vitamin A 20%
  • Vitamin C 8%
  • Calcium 8%
  • Iron 35%