Apricot Lamb Tagine

2 t paprika

1 t ground turmeric

1 t ground cumin

1 t ground coriander

1 t ground cinnamon

1/4 t ground cardamom

1 t salt

1/2 t cayenne pepper

1 pinch saffron

1 t lemon (zest)

1 T oil

450grams lamb (cut into bite sized pieces)

1 T oil

1 onion (chopped)

1 T garlic (grated)

1 T ginger (grated)

2 T tomato paste (or chopped sun dried tomatoes)

1-2 cups beef stock

1 cup dried apricot

1/2 cup raisin

1 T honey

2 T harissa

1/4 cup cilantro (chopped, optional)

1 cup Greek style yogurt (optional)

Mix the paprika, turmeric, cumin, coriander, cinnamon, cardamom, salt, cayenne pepper, saffron, lemon zest and oil in a ziplock bag along with the lamb, mix well and marinate the fridge for a few hours to overnight.

Heat the oil in a large pan over medium-hight heat add the lamb, brown well on all sides and set aside.

Add the onion and saute until tender, about 5 minutes.

Add the garlic and ginger and saute for about a minute.

Add the lamb, tomato paste and beef stock, bring to a boil, reduce the meat and simmer covered until the lamb is fall apart tender, about 2-3 hours.

Add the apricots, raisins and more beef stock to cover.

Bring to a boil, reduce the heat and simmer for about 20 minutes.

Add the honey and harissa.

Serve on couscous and garnished with cilantro and Greek yogurt.

Slow Cooker: Implement step 1, optionally implement steps 2-4, place everything except the garnishes in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours.

Vitamin A is a vitamin and antioxidant that’s associated with healthy eyes. A diet rich in Vitamin A can prevent nighttime blindness, eye inflammation, and dry eyes. It’s also used to treat several other health conditions. Vitamin A is measured in International Units (IU), and the average adult needs about 5000 IU per day.
Just one cup of dried apricot halves contains 94% of the recommended value of Vitamin A for the day.

Serving Size (1 cup halves), 4685 IU of Vitamin A (94% DV).