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Lamb Tagine

  • 8servings
  • 130minutes
  • 490calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B12, C, E, P
MineralsSelenium, Copper, Chromium, Manganese, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tsp. smoked paprika

  2. 1 tsp. ground turmeric

  3. 1 tsp. ground cinnamon

  4. 1/4 tsp. ground red pepper (cayenne)

  5. 2 lb. boneless leg of lamb , cut into 1-1/2-inch chunks

  6. 3 Tbsp. olive oil , divided

  7. 2 onion s, chopped

  8. 4 cloves garlic , minced

  9. 1 Tbsp. grated gingerroot

  10. 1/2 cup chicken broth

  11. 3 Tbsp. honey

  12. 2 Tbsp. A. 1. Bold & Spicy Steak Sauce

  13. 1 pkg. (8 oz.) dried apricots

  14. 4 cups hot cooked whole wheat couscous

  15. 1/4 cup chopped fresh mint

  16. 1/4 cup PLANTERS Smoked Almonds , coarsely chopped

Instructions Jump to Ingredients ↑

  1. MIX first 4 ingredients in large bowl. Add meat; toss to coat. Heat 1 Tbsp. oil in Dutch oven or large deep skillet on medium heat. Add half the meat; cook 5 min. or until evenly browned, stirring occasionally. Transfer to plate. Repeat.

  2. ADD remaining oil to pan. Add onions, garlic and ginger; cook 5 min., stirring frequently to scrape up browned bits from bottom of pan. Stir in broth, honey and steak sauce. Return meat mixture and any juices to pan. Stir in apricots. Bring to boil on high heat; cover. Simmer on medium-low heat 1-1/4 to 1-1/2 hours or until meat is tender.

  3. SERVE over couscous; top with mint and nuts.

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