Lamb tagine with apricots

Total: 2 hr 35 min. | Active: 20 min.
lactose-free, gluten-free
Nutritional value / person: 612 kcal
, Fat: 30 g
, Carbohydrate: 33 g
, Protein: 47 g
"Tagine" is the name for both a traditional North African dish and the classic clay pot with a tapered lid in which the dish is cooked. In North African countries, tagines have been used for centuries to cook food in and are still used day in, day out. Their function is similar to that of our popular clay pot dishes. The tapered lid allows the air to circulate well inside the tagine and thus guarantees a very gentle cooking process. Traditionally, tagine is eaten by hand straight from the pot. This way, everyone can simply help themselves.


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

800 g lamb shoulder, cut into approx. 3 cm cubes
400 g baby potatoes, cut into cubes
200 g white cabbage, cut into strips approx. 5 mm wide
2 tomatoes, cut into cubes
100 g soft dried apricots, coarsely chopped
50 g almonds, coarsely chopped
1 red chilli pepper, deseeded, cut into rings
1 bay leaf
2 tbsp olive oil
½ tbsp salt
1 bunch flat-leaf parsley, torn into pieces
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How it's done

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Place the casserole dish or tagine (uncovered) in the lower half of a cold oven. Preheat the oven to 160°C. In a bowl, mix the meat with all the other ingredients up to and including the salt, transfer to the hot dish, cover and cook for approx. 2 hrs. Remove the lid and finish cooking for approx. 15 mins. Remove from the oven and sprinkle with parsley.

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