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Tagine-Style Lamb Stew

cooking.nytimes.com
  • 120 minutes
  • Serves 8

INGREDIENTS

2 lb

lamb shoulder

2 tbsp

butter

1/3 cup

onion

4 cloves

garlic

1 tsp

pepper

1 tsp

salt

1 tsp

ground cinnamon

1 tsp

ground coriander

1 tsp

ground cumin

1/2 tsp

pepper flakes

1/4 cup

apricot preserves

1/3 cup

red wine vinegar

20 oz

chickpeas

2 cups

chicken stock

1/4 cup

raisins

1/4 cup

parsley

2 tbsp

lemon juice

1 serving

couscous