Recipe
Kouraine with Spiced Lamb and Apricots
Moroccan Delight: Spiced Lamb and Apricot Kouraine
4.5 out of 5
Indulge in the rich flavors of Moroccan cuisine with this delectable Kouraine recipe. Tender spiced lamb combined with sweet apricots creates a harmonious blend of savory and sweet, making it a true delight for the taste buds.
Metadata
Preparation time
20 minutes
Cooking time
2 hours
Total time
2 hours and 20 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Mediterranean diet, Gluten-free, Dairy-free, Low-carb, Paleo
Allergens
N/A
Not suitable for
Vegan, Vegetarian, Keto, Nut-free, Soy-free
Ingredients
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500g (1.1 lb) lamb shoulder, cut into bite-sized pieces 500g (1.1 lb) lamb shoulder, cut into bite-sized pieces
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1 onion, finely chopped 1 onion, finely chopped
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3 cloves of garlic, minced 3 cloves of garlic, minced
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2 tablespoons olive oil 2 tablespoons olive oil
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1 teaspoon ground cumin 1 teaspoon ground cumin
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1 teaspoon ground coriander 1 teaspoon ground coriander
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1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
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1 teaspoon paprika 1 teaspoon paprika
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1/2 teaspoon turmeric 1/2 teaspoon turmeric
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1/2 teaspoon ground ginger 1/2 teaspoon ground ginger
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1/4 teaspoon cayenne pepper (optional, for heat) 1/4 teaspoon cayenne pepper (optional, for heat)
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400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
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250ml (1 cup) lamb or vegetable broth 250ml (1 cup) lamb or vegetable broth
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150g (1 cup) dried apricots 150g (1 cup) dried apricots
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Salt and pepper, to taste Salt and pepper, to taste
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Fresh cilantro, for garnish Fresh cilantro, for garnish
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Cooked couscous, for serving Cooked couscous, for serving
Nutrition
- Calories (kcal / KJ): 450 kcal / 1884 KJ
- Fat (total, saturated): 20g, 6g
- Carbohydrates (total, sugars): 30g, 20g
- Protein: 35g
- Fiber: 5g
- Salt: 1.5g
Preparation
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1.In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant.
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2.Add the lamb pieces to the pot and cook until browned on all sides.
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3.In a small bowl, combine the ground cumin, coriander, cinnamon, paprika, turmeric, ground ginger, and cayenne pepper (if using). Mix well.
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4.Sprinkle the spice mixture over the lamb and stir to coat evenly.
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5.Add the canned diced tomatoes and lamb or vegetable broth to the pot. Stir well to combine.
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6.Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer gently for 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together.
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7.Add the dried apricots to the pot and simmer for an additional 15 minutes, or until the apricots have softened.
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8.Season with salt and pepper to taste.
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9.Serve the spiced lamb and apricot Kouraine over cooked couscous, garnished with fresh cilantro.
Treat your ingredients with care...
- Dried Apricots — If your dried apricots are quite firm, you can soak them in warm water for 10-15 minutes before adding them to the dish. This will help them soften and rehydrate.
Tips & Tricks
- For an extra burst of flavor, toast the whole spices (cumin, coriander, cinnamon) in a dry pan before grinding them.
- If you prefer a spicier dish, increase the amount of cayenne pepper or add a chopped chili pepper.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.
- Feel free to add other vegetables such as bell peppers or carrots for added texture and flavor.
- If you don't have couscous, you can serve the Kouraine over rice or with crusty bread.
Serving advice
Serve the spiced lamb and apricot Kouraine over a bed of fluffy couscous. Garnish with fresh cilantro for a pop of color and freshness.
Presentation advice
To make the dish visually appealing, arrange the couscous on a large serving platter and place the spiced lamb and apricots on top. Sprinkle with fresh cilantro leaves for an added touch of green.
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