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 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 teaspoon saffron threads, soaked in 2 tablespoons of warm water
• 1 pinch salt
• 1 pinch black pepper
• 1 cup fresh cilantro, chopped
• 1 cup fresh parsley, chopped

Method

1. 01
   Heat the olive oil in a large tagine or heavy-bottomed pot over medium-high heat.
2. 02
   Add the lamb cubes and brown them on all sides, about 5-7 minutes. Remove the lamb and set aside.
3. 03
   In the same pot, add the sliced onions and cook until they are soft and golden, about 5 minutes.
4. 04
   Stir in the garlic, ground cinnamon, ginger, cumin, and coriander. Cook for 1-2 minutes until fragrant.
5. 05
   Return the lamb to the pot, add the chicken stock, and bring to a simmer.
6. 06
   Add the soaked saffron along with its water, apricots, salt, and pepper. Stir well to combine.
7. 07
   Cover the pot and reduce the heat to low. Simmer gently for 1.5 to 2 hours, or until the lamb is tender.
8. 08
   In the last 10 minutes of cooking, stir in the toasted almonds, cilantro, and parsley.
9. 09
   Adjust seasoning with more salt and pepper if needed. Serve hot with couscous or flatbread.