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Camel Milk Lamb Tagine
Slow-braised lamb with apricots and warm spices, finished with a camel milk swirl.
Beef & Lamb Mains · Weekend Entertaining · Moroccan-Inspired Cooking
What you need
Ingredients
- 2 lbs Lamb Shoulder, cubed
- 2 tbsp Olive Oil
- 1 Onion, chopped
- 1 tsp Ground Cinnamon
- 1 tsp Ground Cumin
- 1/2 tsp Ground Ginger
- 1/2 cup Dried Apricots
- 2 cups Chicken Stock
- 1/2 cup Camel Milk
- Toasted Almonds, to finish
Method
Instructions
- Sear the lamb in olive oil until browned on all sides; set aside.
- Sauté the onion until soft, then stir in the cinnamon, cumin, and ginger, toasting 30 seconds.
- Return the lamb to the pot, add the apricots and stock, and simmer covered 1.5 to 2 hours until tender.
- Remove from direct heat and stir in the camel milk.
- Warm gently and finish with toasted almonds.
From The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes by Aunesty Janssen
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