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


4 people


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, 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
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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.

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