Spicy Moroccan Lamb Tagine with Apricots and Almonds

Ingredients

• 2 pounds lamb shoulder cut into 2-inch pieces
• 2 tablespoons olive oil
• 1 large onion finely chopped
• 4 cloves garlic minced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1 cup chicken broth
• 1 cup canned tomatoes crushed
• 1 cup dried apricots halved
• 1/2 cup toasted almonds sliced
• 1 tablespoon honey
• 2 tablespoons fresh cilantro chopped
• salt to taste salt
• black pepper to taste black pepper

Instructions

1. 1 In a large bowl, season the lamb pieces with salt and black pepper. Heat olive oil in a large tagine or heavy pot over medium-high heat.
2. 2 Brown the lamb in batches, ensuring each piece is browned on all sides. Remove and set aside.
3. 3 In the same pot, add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic, cumin, coriander, cinnamon, paprika, and cayenne pepper. Cook for another 2 minutes until fragrant.
4. 4 Return the browned lamb to the pot. Add the chicken broth, crushed tomatoes, and honey. Stir well to combine.
5. 5 Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 1/2 hours or until the lamb is tender.
6. 6 Add the apricots and continue to simmer, uncovered, for another 15-20 minutes until the sauce thickens slightly.
7. 7 Stir in the toasted almonds and adjust the seasoning with salt and pepper as needed.
8. 8 Garnish with fresh cilantro before serving. Serve hot with couscous or crusty bread.