Tagine Of Lamb with Dried Apricots and Orange Flower Water Recipe


Cooking Time30 MinDifficulty LevelEasy
Health IndexAverageServings4
MethodMain Ingredient


 Curry powder1 Tablespoon
 Ras el hanout2 Tablespoon
 Ground coriander1 Teaspoon
 Olive oil4 Tablespoon, divided
 Lamb shoulder3 Pound, cut in to chunks
 Onions2 , thinly sliced
 Lamb consomme/Beef stock3 Cup (48 tbs)
 Water1 Cup (16 tbs)
 Crumbled saffron threads1⁄8 Teaspoon
 Chopped dried apricots1 Cup (16 tbs)
 Diced turnips1 Cup (16 tbs)
 Sliced yellow squash1 Cup (16 tbs)
 Sliced zucchini1 Cup (16 tbs)
 Orange flower water1 Tablespoon (Or More)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 1226 Calories from Fat 783

% Daily Value*

Total Fat 87 g134.1%

Saturated Fat 33.3 g166.7%

Trans Fat 0 g

Cholesterol 241.6 mg

Sodium 1078.3 mg44.9%

Total Carbohydrates 41 g13.8%

Dietary Fiber 10.1 g40.3%

Sugars 25.8 g

Protein 65 g129.9%

Vitamin A 37.4% Vitamin C 31.2%

Calcium 20.4% Iron 47.3%

*Based on a 2000 Calorie diet


1. In a large mixing bowl, combine curry powder, ras el hanout, coriander and 2 tablespoons olive oil
2. Add the cubed lamb to the bowl and toss with the marinade to mix well.
3. Cover the bowl and refrigerate overnight, allowing the meat to marinate and soak in flavors of the herb.

4. Remove the meat from the refrigerator, 15 minutes before cooking.
5. Use a large heavy bottomed saucepan or a Dutch oven.
6. Heat 2 tablespoons oil in the skillet, over medium heat.
7. Add meat to the hot oil and brown. You could also brown meat in batches.
8. To the meat, add the onions and sauté till soft and lightly browned.
9. Pour in the consommé and water. Sprinkle saffron and stir to combine with the meat.
10. Cover the skillet or casserole and simmer meat on low flame, for 1 hour, until meat is tender.

11. Once meat is cooked, Stir in the apricots and turnips and simmer for another 30 minutes.
12. Add the squash at the last 5-10 minutes of cooking.
13. Check the seasoning, adjust to taste.
14. Last add the orange flower water according to taste.

15. Serve the stew over bed of cous cous or steamed basmati rice.