Moroccan Lamb and Apricot Tagine

Ingredients & Substitutes

Instructions

1. 1

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

2. 2

   Sear 1.5 pounds of diced lamb shoulder in batches until browned on all sides, then remove the lamb and set it aside.

3. 3

   Add 2 medium chopped onions to the pot and sauté for 5 minutes until softened, then stir in 4 minced garlic cloves and 1 inch of grated fresh ginger, cooking for another 2 minutes until fragrant.

4. 4

   Return the seared lamb to the pot and add 2 tablespoons of Ras el hanout, 1 teaspoon of ground cumin, 1 teaspoon of ground turmeric, 0.5 teaspoon of ground cinnamon, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, stirring to coat the lamb evenly.

5. 5

   Pour in 1 (14.5 oz) can of crushed tomatoes and 2 cups of chicken broth, bringing the mixture to a simmer.

6. 6

   Stir in 1 cup of dried apricots, cover the pot, and reduce the heat to low, simmering for 1.5 to 2 hours or until the lamb is tender.

7. 7

   Garnish the tagine with 0.25 cup of freshly chopped cilantro and 0.25 cup of slivered almonds before serving.