Aromatic Spiced Tagine with Apricots and Almonds

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric
• 1 teaspoon cayenne pepper
• 2 pounds lamb shoulder, cut into chunks
• 2 cups chicken broth
• 1 cup dried apricots, halved
• 1 cup blanched almonds, toasted
• 1 can chickpeas, drained and rinsed
• 2 tablespoons honey
• to taste salt and black pepper
• 1 cup fresh cilantro, chopped

Method

1. 01
   Heat olive oil in a large tagine or heavy-bottomed pot over medium heat. Add the onions and cook until soft and translucent, about 5 minutes.
2. 02
   Stir in minced garlic and cook for another 1-2 minutes until fragrant.
3. 03
   Add the ground cinnamon, cumin, ginger, turmeric, and cayenne. Stir well to coat the onions and garlic with the spices.
4. 04
   Increase the heat to medium-high and add the lamb chunks. Brown the meat on all sides, about 5-7 minutes.
5. 05
   Pour in the chicken broth, and add the dried apricots and chickpeas. Stir to combine.
6. 06
   Bring to a simmer, then reduce the heat to low. Cover and cook for 1.5 to 2 hours, or until the lamb is tender and the flavors are well combined.
7. 07
   In the last 10 minutes of cooking, stir in the honey and season with salt and black pepper to taste.
8. 08
   Garnish with toasted almonds and chopped cilantro before serving. Enjoy with couscous or flatbread.