Moroccan Lamb and Apricot Tagine

Ingredients & Substitutes

Instructions

1. 1

   Heat 3 tablespoons of olive oil in a large tagine or heavy pot over medium-high heat.

2. 2

   Brown 1.5 kg of lamb shoulder pieces in batches until well-sealed on all sides, then remove the lamb and set aside.

3. 3

   Add 2 chopped large onions to the pot and cook until softened, about 5 minutes, then stir in 4 minced garlic cloves and 1 tablespoon grated fresh ginger and cook for another 2 minutes.

4. 4

   Return the lamb to the pot and sprinkle in 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon turmeric powder, and add 1 cinnamon stick, cooking for 1 minute until fragrant.

5. 5

   Pour in 400 grams of canned diced tomatoes, 500 ml of chicken broth, 2 tablespoons of hot water with a pinch of dissolved saffron threads, and bring the mixture to a simmer.

6. 6

   Reduce the heat to low, cover the tagine, and cook for 1.5 to 2 hours, or until the lamb is very tender, stirring occasionally.

7. 7

   Stir in 150 grams of dried apricots and 2 tablespoons of honey, then continue to simmer uncovered for 15-20 minutes until the sauce thickens slightly.

8. 8

   Remove the cinnamon stick, stir in 1/2 cup of chopped fresh cilantro, and serve the Moroccan Lamb and Apricot Tagine hot, garnished with 1/4 cup toasted almonds, alongside couscous.