Lamb Tagine Apricots Chickpeas at Desmond Kelley blog

Lamb Tagine Apricots Chickpeas. Working in batches, brown lamb on all sides, about 4 minutes per batch. 1kg diced lamb, or from a boneless lamb leg joint, excess fat trimmed and cut into 3cm cubes. Season lamb with salt and pepper. This fruity moroccan lamb tagine is easy to make in your instant pot, slow cooker or stovetop. An aromatic stew of meltingly tender lamb, chickpeas and dried apricots, packed with warm, moroccan spices. Jump to recipe print recipe. 1 tsp smoked paprika (or see tip in last step) 3 tsp ground. Both moroccan medley and spice sensation work well with this dish or you can even try lemon, mint and parsley for a citrus kick.

Lamb Tagine with Apricots, Figs, and Chickpeas The Yellow Table
from www.theyellowtable.com

1kg diced lamb, or from a boneless lamb leg joint, excess fat trimmed and cut into 3cm cubes. Jump to recipe print recipe. Working in batches, brown lamb on all sides, about 4 minutes per batch. An aromatic stew of meltingly tender lamb, chickpeas and dried apricots, packed with warm, moroccan spices. Season lamb with salt and pepper. 1 tsp smoked paprika (or see tip in last step) 3 tsp ground. Both moroccan medley and spice sensation work well with this dish or you can even try lemon, mint and parsley for a citrus kick. This fruity moroccan lamb tagine is easy to make in your instant pot, slow cooker or stovetop.

Lamb Tagine with Apricots, Figs, and Chickpeas The Yellow Table

Lamb Tagine Apricots Chickpeas Both moroccan medley and spice sensation work well with this dish or you can even try lemon, mint and parsley for a citrus kick. Season lamb with salt and pepper. This fruity moroccan lamb tagine is easy to make in your instant pot, slow cooker or stovetop. Working in batches, brown lamb on all sides, about 4 minutes per batch. Jump to recipe print recipe. An aromatic stew of meltingly tender lamb, chickpeas and dried apricots, packed with warm, moroccan spices. Both moroccan medley and spice sensation work well with this dish or you can even try lemon, mint and parsley for a citrus kick. 1 tsp smoked paprika (or see tip in last step) 3 tsp ground. 1kg diced lamb, or from a boneless lamb leg joint, excess fat trimmed and cut into 3cm cubes.

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