Moroccan Lamb and Apricot Tagine

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large Dutch oven or tagine over medium-high heat.

2. 2

   Brown 1.5 pounds of diced lamb shoulder in batches until golden, then remove the lamb and set it aside.

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 tablespoon of grated fresh ginger for 1 minute until fragrant.

4. 4

   Return the lamb to the pot and sprinkle in 1.5 teaspoons of ground cumin, 1.5 teaspoons of ground coriander, 1 teaspoon of ground turmeric, 1 cinnamon stick, 0.25 teaspoon of saffron threads, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, stirring for 2 minutes to coat the lamb evenly.

5. 5

   Pour in one 14.5-ounce can of diced tomatoes and 2 cups of chicken broth, bringing the mixture to a simmer, then cover the pot and reduce heat to low, cooking for 90 minutes.

6. 6

   Stir in 0.5 cup of halved dried apricots and continue to cook, covered, for another 30 minutes until the lamb is tender and the sauce has thickened slightly.

7. 7

   Remove the cinnamon stick, then garnish the tagine with 0.25 cup of fresh chopped cilantro and 0.25 cup of slivered almonds before serving.