Date Night · Moroccan
Lamb and Apricot Tagine
I slow cook chunks of lamb with aromatic spices and sweet dried apricots to reach a classic Moroccan balance of flavors.
Why This Works
The combination of savory lamb fat and fruit sugar is the heart of Moroccan cuisine; the apricot sweetness balances the aromatic lamb.
The Upgrade
Add a pinch of saffron threads bloomed in warm water for a deeper golden color and floral scent.
Chef's Secret
Michelin TechniqueSautéing the spices with the onion releases essential oils, creating a much more vibrant flavor profile than adding them to liquid.
Ingredients
Total time including resting: 45 min
Directions
Sear the lamb cubes in a hot, heavy skillet over high heat (425°F) until deep brown on all sides.
8 minRemove lamb and add onion to the same pan, sautéing until soft and golden.
5 minReturn lamb to the pan, add ginger, turmeric, and cinnamon, and stir to coat the meat.
2 minPour in stock and bring to a simmer, scraping up all the browned bits from the pan bottom.
2 minCover the pot tightly and lower the heat to a gentle simmer to tenderize the meat.
20 minStir in dried apricots and honey, continuing to cook until the sauce reduces to a syrup consistency.
8 minRemove the cinnamon stick before serving in shallow bowls.
1 minSprinkle with toasted slivered almonds for a crucial textural contrast.
1 minWine Pairing
Viognier
White Wine
The BottleCondrieu
The lush, peachy aromatics and oily texture of Viognier are a perfect match for sweet dried apricots and aromatic spices. It creates a harmonious aromatic bridge that brings the sweetness of the fruit forward.
Nutrition per Serving
580
calories
32g
protein
42g
carbs
30g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Saffron Rice
Fragrant, yellow-tinted rice acts as the perfect canvas for the aromatic, sweet and savory lamb tagine.
Ingredients
Directions
Rinse the basmati rice under cold water until the water runs completely clear; drain well.
Bloom the crushed saffron threads in 2 tablespoons of warm stock for 5 minutes.
Melt the butter in a heavy-bottomed saucepan over medium heat; sweat the shallots until translucent but not browned.
Add the rice to the saucepan, stirring for 2 minutes to toast the grains lightly.
Pour in the remaining stock, the saffron-infused liquid, and salt; bring to a boil.
Cover tightly, reduce heat to the lowest setting, and simmer for 15 minutes. Remove from heat and rest for 5 minutes before fluffing with a fork.
Side Dish
Shaved Fennel Salad
A light salad of shaved fennel and orange segments provides a refreshing, citrusy contrast to the rich, slow-cooked meat.
Ingredients
Directions
Using a mandoline or sharp knife, shave the fennel bulbs thinly. Place in a large bowl.
Segment the oranges: cut off the top and bottom, stand the orange upright, and slice away the peel and pith. Cut between the membranes to release the segments. Squeeze any remaining juice from the membranes into a small bowl.
Add the orange segments to the bowl with the fennel.
In the small bowl with the reserved orange juice, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper.
Pour the dressing over the fennel and oranges. Toss gently to combine.
Garnish with the sliced mint leaves just before serving.
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