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 teaspoon saffron threads
• 1 cup chicken broth
• 1 cup dried apricots, halved
• 1 cup almonds, toasted
• 1 tablespoon honey
• 1 teaspoon salt, to taste
• 1 teaspoon black pepper, freshly ground
• 1 cup cilantro, chopped

Method

1. 01
   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. 02
   In the same pot, add the chopped onions and sauté until they are soft and translucent, about 5 minutes.
3. 03
   Stir in the minced garlic, ground ginger, cumin, coriander, cinnamon, and saffron. Cook for another minute until spices are fragrant.
4. 04
   Return the browned lamb to the pot. Pour in the chicken broth, ensuring the lamb is mostly submerged. Bring to a simmer.
5. 05
   Add the dried apricots, honey, salt, and pepper. Stir well to combine, then cover the pot with a tight-fitting lid.
6. 06
   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. 07
   Once cooked, adjust seasoning with more salt and pepper if needed. Stir in the toasted almonds.
8. 08
   Garnish with freshly chopped cilantro before serving. Serve warm with couscous or bread.