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Moroccan Tagine (Lamb with Prunes and Apricots)
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Ingredients
- Olive Oil2 tablespoons
- blanched almonds2 tablespoons
- Red onion1 (finely chopped)
- Garlic2 cloves (minced)
- Ginger1 inch (finely chopped)
- saffron threads1 pinch
- Cinnamon sticks2 sticks
- Coriander seeds2 teaspoons (crushed)
- Lamb1 lb (from shoulder, leg, or shanks, cubed)
- prunes12 (soaked for 1 hour and drained)
- dried apricots6 (soaked for 1 hour and drained)
- orange peel4 strips
- dark honey2 tablespoons
- Salt and pepperto taste
- fresh cilantroa handful (chopped)
Allergens (inferred from ingredient names): nuts
Nutrition per serving (modelled estimate, not measured): kcal 420, protein 32, fat 24, carbs 30, fiber 5, sugar 18
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: internationalcuisine.com. Rewritten from the public recipe site named in each recipe's source and credited there; halal-gated by fifi.cooking; structured facts only until the source rights are confirmed