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 teaspoon cayenne pepper
• 1 cup chicken broth
• 1 cup canned tomatoes, crushed
• 1 cup dried apricots, halved
• 1 cup toasted almonds, sliced
• 1 tablespoon honey
• 2 tablespoons fresh cilantro, chopped
• salt salt
• black pepper black pepper

Method

1. 01
   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. 02
   Brown the lamb in batches, ensuring each piece is browned on all sides. Remove and set aside.
3. 03
   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. 04
   Return the browned lamb to the pot. Add the chicken broth, crushed tomatoes, and honey. Stir well to combine.
5. 05
   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. 06
   Add the apricots and continue to simmer, uncovered, for another 15-20 minutes until the sauce thickens slightly.
7. 07
   Stir in the toasted almonds and adjust the seasoning with salt and pepper as needed.
8. 08
   Garnish with fresh cilantro before serving. Serve hot with couscous or crusty bread.