Spicy Moroccan Lamb Tagine Tacos with Harissa Yogurt

Ingredients

• 1 pounds lamb shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 cup onion, finely chopped
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper
• 1 cup canned tomatoes, crushed
• 1 cup chicken broth
• 1 cup dried apricots, chopped
• 1 cup almonds, toasted and chopped
• 8 small corn tortillas, warmed

• 1 cup Greek yogurt
• 2 tablespoons harissa paste
• 1 tablespoon lemon juice, freshly squeezed
• 1 teaspoon salt

Method

1. 01
   In a large pot, heat olive oil over medium-high heat. Add the lamb cubes and brown on all sides, about 5-7 minutes. Remove lamb and set aside.
2. 02
   In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent, about 4 minutes.
3. 03
   Add ground cumin, coriander, cinnamon, paprika, and cayenne pepper to the pot. Stir for 1 minute until the spices are fragrant.
4. 04
   Return the lamb to the pot. Add crushed tomatoes, chicken broth, and chopped apricots. Stir to combine.
5. 05
   Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1-1.5 hours until the lamb is tender.
6. 06
   While the tagine simmers, prepare the harissa yogurt by mixing Greek yogurt, harissa paste, lemon juice, and salt in a bowl. Chill until ready to serve.
7. 07
   Once the lamb is tender, stir in the toasted almonds. Season with salt and pepper to taste.
8. 08
   To assemble the tacos, place a generous spoonful of the lamb tagine on each warmed tortilla. Top with a dollop of harissa yogurt.