Saffron-Infused Moroccan Lamb Tagine with Apricots and Almonds

Ingredients

• 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
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 pinch saffron threads soaked in 2 tablespoons warm water
• 2 cups chicken stock
• 1 cup dried apricots halved
• 1/2 cup blanched almonds toasted
• 3 tablespoons honey
• 2 tablespoons olive oil
• 1 tablespoon fresh cilantro chopped for garnish
• salt and pepper to taste

Instructions

1. 1 Heat the olive oil in a large tagine or Dutch oven over medium heat. Add the onion and garlic, sauté until soft and translucent, about 5 minutes.
2. 2 Add the lamb pieces to the tagine and brown on all sides, about 8-10 minutes.
3. 3 Stir in the cinnamon, ginger, cumin, and coriander. Cook for an additional 2 minutes until the spices are fragrant.
4. 4 Pour in the chicken stock and the saffron with its soaking water. Bring the mixture to a gentle simmer.
5. 5 Cover the tagine and cook on low heat for 1 hour, stirring occasionally.
6. 6 Add the apricots and honey to the tagine. Stir to combine, cover again, and continue to cook for another 30 minutes.
7. 7 Season with salt and pepper to taste. Stir in toasted almonds and cook for an additional 10 minutes.
8. 8 Garnish with chopped cilantro before serving. Serve hot with couscous or crusty bread.