Lamb tagine with apricots

Lamb tagine with apricots

Total: 2 hr 35 Min. | Active: 20 Min.
lactose-free, gluten-free
Nutritional value / people: 612 kcal
, Fat: 30 g
, Carbohydrate: 33 g
, Protein: 47 g

Ingredients

4 people

Hint:


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
kochen@bettybossi.ch

800 g lamb shoulder, cut into approx. 3 cm cubes
400 g baby potatoes, diced
200 g white cabbage, cut into strips approx. 5 mm wide
2 tomatoes, diced
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
Purchase ingredients now

Utensils

One casserole dish or tagine

How it's done

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.

Our recommendations

Similar recipes

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!