Apricot Lamb Tangine
A quick and easy recipe inspired by the Moroccan dish, you won’t need the traditional cooking pot with a conical lid. This Tangine combines savory and sweet ingredients to make a delightful dish with a richly spiced sauce. It pairs perfectly with our Dry Rosé of Pinot Noir.
Instructions
Prepare zest & juice: with vegetable peeler, remove lemon zest in long wide strips (just thin yellow part of skin), squeeze 1 1/2 tbsp juice, set aside.
Lamb: cut into 2” chunks, season with salt & pepper. In deep heavy fry pan over med/high heat, warm oil and cook lamb, turn as needed until browned on all sides (6-8 minutes total). Work in batches to avoid crowding. Remove from pan, set aside.
Reduce heat to medium and sauté onion & garlic in pan till onion is softened and lightly browned (4 to 5 minutes). Stir in spices, return lamb and its juices, & stir to coat with spices. Stir in broth & bring to simmer.
Cover, reduce heat to low and cook one hour. Uncover, stir in apricots, almonds & lemon zest & juice, continue to simmer uncovered, till lamb is very tender & liquids lightly thickened to a sauce (about 20 minutes longer). Remove and discard lemon zest.
Serve with freshly steamed couscous (in most markets), and steamed fresh asparagus or green beans.

Lamb: cut into 2” chunks, season with salt & pepper. In deep heavy fry pan over med/high heat, warm oil and cook lamb, turn as needed until browned on all sides (6-8 minutes total). Work in batches to avoid crowding. Remove from pan, set aside.
Reduce heat to medium and sauté onion & garlic in pan till onion is softened and lightly browned (4 to 5 minutes). Stir in spices, return lamb and its juices, & stir to coat with spices. Stir in broth & bring to simmer.
Cover, reduce heat to low and cook one hour. Uncover, stir in apricots, almonds & lemon zest & juice, continue to simmer uncovered, till lamb is very tender & liquids lightly thickened to a sauce (about 20 minutes longer). Remove and discard lemon zest.
Serve with freshly steamed couscous (in most markets), and steamed fresh asparagus or green beans.