Fragrant Moroccan Spiced Lamb Tagine with Apricots and Almonds

Ingredients

• 2 tablespoons olive oil
• 2 pounds lamb shoulder cut into 2-inch chunks
• 2 cups onions finely chopped
• 4 cloves garlic minced
• 1 teaspoon ginger ground
• 1 teaspoon cumin ground
• 1 teaspoon coriander ground
• 1 teaspoon cinnamon ground
• 1/4 teaspoon saffron threads
• 1 cup chicken broth
• 1 cup dried apricots halved
• 1/2 cup almonds toasted
• 1 tablespoon honey
• 1 teaspoon salt to taste
• 1/2 teaspoon black pepper freshly ground
• 1/4 cup cilantro chopped

Instructions

1. 1 Heat olive oil in a large tagine or heavy-bottomed pot over medium-high heat. Brown the lamb pieces in batches, ensuring each side is well-seared. Remove lamb and set aside.
2. 2 In the same pot, add the chopped onions and sauté until they are soft and translucent, about 5 minutes.
3. 3 Stir in the minced garlic, ground ginger, cumin, coriander, cinnamon, and saffron. Cook for another minute until spices are fragrant.
4. 4 Return the browned lamb to the pot. Pour in the chicken broth, ensuring the lamb is mostly submerged. Bring to a simmer.
5. 5 Add the dried apricots, honey, salt, and pepper. Stir well to combine, then cover the pot with a tight-fitting lid.
6. 6 Reduce heat to low and let the tagine cook gently for 1.5 to 2 hours, or until the lamb is tender and easily pulls apart.
7. 7 Once cooked, adjust seasoning with more salt and pepper if needed. Stir in the toasted almonds.
8. 8 Garnish with freshly chopped cilantro before serving. Serve warm with couscous or bread.