Tender Moroccan Lamb Tagine with Apricots and Almonds

Ingredients

• 2 pounds lamb shoulder cut into cubes
• 2 tablespoons olive oil
• 2 cups chicken stock
• 1 cup dried apricots halved
• 1/2 cup blanched almonds toasted
• 2 large onions sliced
• 3 cloves garlic minced
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon saffron threads soaked in 2 tablespoons of warm water
• 1 pinch salt
• 1 pinch black pepper
• 1/4 cup fresh cilantro chopped
• 1/4 cup fresh parsley chopped

Instructions

1. 1 Heat the olive oil in a large tagine or heavy-bottomed pot over medium-high heat.
2. 2 Add the lamb cubes and brown them on all sides, about 5-7 minutes. Remove the lamb and set aside.
3. 3 In the same pot, add the sliced onions and cook until they are soft and golden, about 5 minutes.
4. 4 Stir in the garlic, ground cinnamon, ginger, cumin, and coriander. Cook for 1-2 minutes until fragrant.
5. 5 Return the lamb to the pot, add the chicken stock, and bring to a simmer.
6. 6 Add the soaked saffron along with its water, apricots, salt, and pepper. Stir well to combine.
7. 7 Cover the pot and reduce the heat to low. Simmer gently for 1.5 to 2 hours, or until the lamb is tender.
8. 8 In the last 10 minutes of cooking, stir in the toasted almonds, cilantro, and parsley.
9. 9 Adjust seasoning with more salt and pepper if needed. Serve hot with couscous or flatbread.