Fragrant Moroccan Lamb Tagine with Apricots and Almonds

Ingredients

• 2 tablespoons olive oil
• 2 pounds lamb shoulder, cut into 2-inch pieces
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 cups chicken broth
• 1 cup dried apricots, halved
• 1 cup blanched almonds, toasted
• 1 tablespoon honey
• 1 teaspoon salt, or to taste
• 1 teaspoon black pepper, freshly ground
• 2 tablespoons fresh cilantro, chopped

Method

1. 01
   Heat the olive oil in a large tagine or heavy-bottomed pot over medium-high heat.
2. 02
   Add the lamb pieces in batches, browning them on all sides. Remove the lamb and set aside.
3. 03
   In the same pot, reduce the heat to medium and add the chopped onion. Sauté until translucent, about 5 minutes.
4. 04
   Add the minced garlic, cinnamon, ginger, turmeric, cumin, and coriander. Cook for another 2 minutes, stirring constantly to release the spices' aroma.
5. 05
   Return the lamb to the pot, along with any accumulated juices. Pour in the chicken broth and bring to a simmer.
6. 06
   Add the dried apricots, toasted almonds, honey, salt, and pepper. Stir to combine.
7. 07
   Cover the pot and reduce the heat to low. Simmer gently for 1.5 to 2 hours, or until the lamb is tender and the sauce has thickened.
8. 08
   Taste and adjust seasoning if necessary. Garnish with freshly chopped cilantro before serving.