Lamb, Barley, and Apricot Tagine

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Prep Time: 30 mins Cook Time: 8 hours 30 mins Servings: Serves 8 Source:

Ingredients

3 cups unsalted beef stock

2 1/2 cups chopped white onion (about 10 1/2 oz.)

1 cup uncooked whole-grain hulled barley (not pearled) (about 7 1/2 oz.)

1 cup dried apricot halves (about 6 oz.)

3 tablespoons tomato paste

2 teaspoons kosher salt

1 1/2 teaspoons ground cumin

1 teaspoon ground coriander

1/2 teaspoon ground red pepper

8 garlic cloves, minced (about 2 Tbsp.)

2 cinnamon sticks

2 pounds trimmed lamb shoulder or lamb leg, cut into 2-in. cubes

1/2 cup chopped fresh cilantro

1/2 cup golden raisins

1 tablespoon fresh lemon juice (from 1 lemon)

Directions

Combine stock, onion, barley, apricots, tomato paste, salt, cumin, coriander, red pepper, garlic, and cinnamon sticks in a 5- to 6-quart slow cooker.

Heat a large nonstick skillet over medium-high. Cook lamb in 2 batches, turning occasionally, until browned on all sides, about 8 minutes. Add browned lamb to slow cooker. Cover, and cook on low 8 hours. Discard cinnamon sticks.

Turn off slow cooker; stir in cilantro, raisins, and lemon juice just before serving.

Nutrition

Calories 436 Fat 18g Satfat 7g Unsatfat 9g Protein 27g Carbohydrate 43g Fiber 8g Sodium 647mg Calcium 7% DV Potassium 20% DV Sugars 18g Added sugars g