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

Method

1. 01
   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. 02
   Add the lamb pieces to the tagine and brown on all sides, about 8-10 minutes.
3. 03
   Stir in the cinnamon, ginger, cumin, and coriander. Cook for an additional 2 minutes until the spices are fragrant.
4. 04
   Pour in the chicken stock and the saffron with its soaking water. Bring the mixture to a gentle simmer.
5. 05
   Cover the tagine and cook on low heat for 1 hour, stirring occasionally.
6. 06
   Add the apricots and honey to the tagine. Stir to combine, cover again, and continue to cook for another 30 minutes.
7. 07
   Season with salt and pepper to taste. Stir in toasted almonds and cook for an additional 10 minutes.
8. 08
   Garnish with chopped cilantro before serving. Serve hot with couscous or crusty bread.