Cinnamon Apricot Lamb One Pot Creation

Suitable for all VitaClay models!

Lamb is a very nutrient-dense food, so it's great to get it into your diet every so often.

The problem for some, though, (me included) is that it has a very strong taste that some people just don't like. I have a difficult time eating lamb because of that strong flavor, but there are some spices that help with that, and make it taste pretty good.

One dish I've made in the past and really love is Zhua Fan, which is a middle-eastern inspired dish made by a minority people in Western China (the Uygur people of China in XingJiang Province). It's rice and veggies and lamb, and it's one of the most delicious and satisfying dishes I've ever eaten.

So I know it's possible for me to like lamb, but it's been difficult to find dishes that mitigate that strong flavor well enough for me to really want to eat it. In this dish I think I finally may have found another lamb option for me and my household.

Something about the cinnamon and the apricots complement the lamb flavor so well, and it tastes really good! It's a traditional Moroccan dish, but the VitaClay cooks this up really well because in Morocco they use clay tagines, and the clay brings out the great flavor and texture of all of the ingredients.

Try this great dish next time you're in the mood for something ethnic and a little different.

Ingredients for Clay Pot Cinnamon Apricot Lamb:

• 1-2 lb lamb leg (boneless), cubed
• 6-12 c broth
• 2 cloves garlic, minced
• 1 pinch of cinnamon
• 1 red onion, quartered
• 1 T garam masala
• 1 tomato, diced
• 1 zucchini, sliced
• 1 c garbanzo beans (chickpeas), cooked and drained
• 2 carrots, peeled & sliced
• ½ c dried apricots, sliced
• 1 T honey

Directions for Clay Pot Cinnamon Apricot Lamb:

1. Add everything except garbanzo beans and honey into the clay pot.
2. Close and cook on "fast" setting for 1 hour
3. Add garbanzo beans and mix
4. Close and seal the pot and allow to cook for another 10 minutes 
5. Stir in honey and garnish with yogurt, parsley, and cilantro