Aromatic Moroccan Lamb Tagine with Apricots and Toasted Almonds

Ingredients

• 2 pounds lamb shoulder cut into 2-inch cubes
• 2 tablespoons olive oil
• 2 cups chicken broth
• 1 large onion finely chopped
• 3 cloves garlic minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon saffron threads crushed
• 1 cup dried apricots halved
• 1/2 cup toasted almonds sliced
• 1 tablespoon honey
• 1/4 cup fresh cilantro chopped
• Salt and pepper to taste

Instructions

1. 1 Heat olive oil in a large tagine or Dutch oven over medium-high heat. Add the lamb cubes and brown on all sides, about 5-7 minutes. Remove lamb and set aside.
2. 2 In the same pan, add the chopped onion and sauté until soft and translucent, about 5 minutes. Add minced garlic and cook for another minute.
3. 3 Stir in the ground cumin, coriander, cinnamon, ginger, and saffron. Cook for 1-2 minutes until the spices are fragrant.
4. 4 Return the lamb to the tagine. Pour in the chicken broth and bring to a simmer. Cover the tagine and reduce heat to low. Cook for 1 hour, stirring occasionally.
5. 5 Add the apricots, honey, salt, and pepper to the tagine. Stir well, cover, and continue to cook for another 30-45 minutes until the lamb is tender and the apricots are soft.
6. 6 Taste and adjust seasoning if necessary. Garnish with toasted almonds and chopped cilantro before serving.