Moroccan Lamb Tagine

Yesterday, I purchased Urban Accents gotta cook tonight moroccan tagine at The Fresh Market.  

The spices in this North African stew mix seemed right up my alley, and I hadn't cooked lamb in a long time. 

I chose to use lamb, but you could use chicken instead.  

To start, I diced a sweet onion and sauteed it in olive oil.  

The box says to halve 1 cup of dried apricots, but I cut each apricot into about 5 or 6 pieces with my kitchen shears.  

The Urban Accents package contains a large bag of spices -- coriander, cinnamon, cardamom, dehydrated garlic, red pepper flakes, black pepper, basil, cumin, nutmeg and cloves.  

I used 2 tablespoons of olive oil, 1 medium sweet onion, 1 1/2 pounds of lamb cut into one inch cubes (purchased at The Fresh Market), about 14.5 ounces of gluten free chicken broth, and 1 cup of dried apricots.  Based on the amazing aromas that filled my kitchen as the lamb tagine cooked, I knew I was going to like this meal.  

Sadly, my daughters did not love the Moroccan lamb tagine like my husband and I did.  It was a little too spicy for them.  

The next time I make this dish, I want to sweeten it up just a little bit by adding a tablespoon or two of honey and about 1/2 C of golden raisins.  I served our Moroccan Lamb Tagine with Lundberg Short Grain Brown Rice.

You can check out Urban Accents' other gotta cook tonight main dish mixes on their website here. 

June 26, 2014 Update

Tonight, I did add 1 cup of golden raisins and 1 tablespoon of honey to our Morrocan lamb tagine.  My husband and I both really enjoyed the added sweetness.

We used Passage to India Butter Chicken Simmer Sauce to make butter chicken for our daughters, since the lamb tagine was too spicy for them.  I added a little bit of honey to sweeten it up.  My girls said it wasn't as good as the butter chicken at Sanaa, but they really liked it.  We purchased the simmer sauce at The Fresh Market.