Lamb Tagine

  • 1 pound lamb stew meat, cubed into 3/4″ pieces
  • 1 tbsp olive oil
  • 1 red bell pepper, diced
  • 1 large white onion, diced
  • 1 sweet potato, peeled and cubed 
  • 3 cloves garlic, minced
  • 1.5 tbsp Ras el Hanout spice mix
  • 1 tsp cinnamon
  • 1 tsp grated fresh ginger
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 cup kalamata olives, roughly chopped
  • 10 dried apricots, roughly chopped
  • 1 cup barley
  • 2 cups beef broth (or 2 cups water and 2 tsp Better Than Bullion Beef Base)
  • 2 bay leaves
  1. Heat a dutch oven over medium heat.
  2. When the pan is hot, add olive oil, onion, red pepper, garlic, and sweet potato.
  3. Sauté until onions are transparent, stirring occasionally (approx 5-7 minutes)
  4. Add all spices except the bay leaves, and saute until fragrant (1-2 minutes).
  5. Add olives, apricots, barley and broth.
  6. Stir until ingredients are well mixed.
  7. Add bay leaves.
  8. Cover pot, turn heat down to simmer.
  9. Simmer on stove, stirring occasionally, for 60 minutes (until most of the liquid has ben absorbed and the lamb is tender).
  10. Serve with Pita.
  1. Place all ingredients in crock pot.
  2. Stir until ingredients are well mixed.
  3. Add bay leaves.
  4. Secure lid.
  5. Cook on low for 8 hours or high for 4 hours.
  6. Serve with Pita.
  1. Press the sauté button on the Instant Pot.
  2. When the display reads “hot” add olive oil, onion, red pepper, garlic, and sweet potato.
  3. Sauté until onions are transparent, stirring occasionally (approx 5-7 minutes)
  4. Add all spices except the bay leaves, and saute until fragrant (1-2 minutes).
  5. Add olives, apricots, barley and broth.
  6. Stir until ingredients are well mixed.
  7. Add bay leaves.
  8. Secure lid, putting pressure release toward “pressure”
  9. Press the “manual” button, select 25 minutes at high pressure.
  10. Let the instant pot slow-release (about 20 minutes).
  11. Serve with Pita.

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