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 teaspoon ground ginger
• 1 teaspoon saffron threads, crushed
• 1 cup dried apricots, halved
• 1 cup toasted almonds, sliced
• 1 tablespoon honey
• 1 cup fresh cilantro, chopped
• Salt and pepper

Method

1. 01
   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. 02
   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. 03
   Stir in the ground cumin, coriander, cinnamon, ginger, and saffron. Cook for 1-2 minutes until the spices are fragrant.
4. 04
   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. 05
   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. 06
   Taste and adjust seasoning if necessary. Garnish with toasted almonds and chopped cilantro before serving.