Moroccan Lamb and Apricot Tagine

Ingredients & Substitutes

Instructions

1. 1

   Cut 1.5 lbs of lamb shoulder into 1.5-inch cubes and season generously with 1 tsp salt and 0.5 tsp black pepper.

2. 2

   Heat 2 tbsp olive oil in a large tagine or heavy-bottomed pot over medium-high heat, then brown the seasoned lamb cubes in batches for 5-7 minutes until seared on all sides, removing them to a plate.

3. 3

   Add 1 chopped large onion to the pot and sauté for 5 minutes until softened, then stir in 4 minced garlic cloves and 1 grated 2-inch piece of ginger, cooking for 1 minute more until fragrant.

4. 4

   Return the lamb to the pot and sprinkle in 2 tbsp Ras el Hanout, 1 tsp ground cumin, 1 tsp ground coriander, and 0.5 tsp turmeric powder, stirring for 2 minutes to coat the lamb and toast the spices.

5. 5

   Pour in one 14.5 oz can of diced tomatoes and 2 cups of chicken broth, then add 1 cinnamon stick and bring the mixture to a gentle simmer.

6. 6

   Stir in 0.5 cup of dried apricots, cover the pot, and reduce the heat to low, allowing the tagine to gently braise for 1.5 to 2 hours, or until the lamb is fork-tender.

7. 7

   Uncover the tagine, remove the cinnamon stick, and continue to simmer for 10-15 minutes if the sauce is too thin, then adjust seasonings to taste.

8. 8

   Garnish the finished tagine with 0.25 cup of freshly chopped cilantro and 0.25 cup of toasted blanched almonds before serving hot.