Ingredients
- 2 pounds boneless lamb shoulder, trimmed of fat (about 1 1/2 pounds)
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1 1/4 teaspoons salt
- 2 tablespoons vegetable oil
- 1 1/2 cups diced onions
- 3 large garlic cloves, minced
- 1 cup chicken broth
- 8 threads Spanish saffron, crushed
- 16 fresh cilantro sprigs, tied together with a cotton string
- 1 cup dried, pitted apricots
- 1/2 cup golden raisins
- 1 onion, halved and thinly sliced
- 2 tablespoons honey
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly ground pepper
- Cilantro sprigs, for garnish
- Moroccan Vegetable Couscous, recipe follows
- Moroccan Yogurt with Preserved Lemon Dip, recipe follows
Description
Food Network Invites You To Try This Moroccan Lamb Tagine With Honey And Apricots Recipe From Emeril Lagasse.
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