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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 325 degrees. Trim excess fat off lamb. Put meat in a deep Dutch oven or cast-iron pot with the garlic, salt, black pepper, paprika, ginger and cumin. Rub spices and garlic evenly all over meat. | 2. Thinly slice onions, then mince enough of them to yield 1/2 cup. Add minced onion to pot with lamb; reserve onion slices. | 3. Place pot over high heat and let cook, turning meat on all sides, until spices release their scent, about 3 minutes. You need not brown meat. Add 3 cups water to pot (it should come 3/4 of the way up lamb), along with cinnamon and saffron. Bring to a simmer, then cover pot and transfer to oven. Let braise for 45 minutes. | 4. Turn meat, then top with onion slices. Cover pot and braise for another 45 minutes to an hour, or until lamb is very tender. Use a slotted spoon to transfer meat to a bowl, leaving broth and onions in pot. | 5. Place pot on stove over high heat and add 3/4 cup apricots and the olives. Simmer broth until it reduces by a third and thickens slightly, about 10 minutes. Return lamb to pot and keep warm until serving. (Tagine can be prepared 4 days ahead; chill, then remove fat and reheat before serving.). | 6. To serve, chop remaining 1/2 cup apricot slices. In a small skillet, melt butter. Add almonds and cook until well browned and toasted, about 2 minutes. Put couscous in a serving bowl and top with almonds and butter and chopped apricots. Pile tagine in center of couscous and garnish with herbs. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb neck	4		boneless cut	-	-	-	-
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
kosher salt	1 1/2	1/2		-	-	-	-
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
paprika	1	teaspoon	sweet	6.486000000000001	1.2418	0.3252	0.2965
ginger	1	teaspoon	ground	1.6	0.3554	0.0364	0.015
cumin	3/4	teaspoon	ground	5.9063	0.6968	0.2805	0.3508
spanish onion	2		peeled quartered	-	-	-	-
cinnamon	2			-	-	-	-
saffron	1	pinch	crumbled	0.1356	0.0286	0.005	0.0026
apricot	1 1/4	cups	sliced	93.0	21.545	2.7125	0.7556
green olive	1	cup	cracked pitted sliced	-	-	-	-
butter	2 -4	tablespoons		0.0	0.0	0.0	0.0
almond	1/3	cup	sliced	642.3733	0.0	0.0	72.6667
couscous			cooked	-	-	-	-
parsley			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.