Ingredients & Substitutes

Instructions

1. 1

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

2. 2

   Sear 1.5 pounds of cubed lamb shoulder until browned on all sides, then remove it from the pot and set aside.

3. 3

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

4. 4

   Stir in 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 0.5 teaspoon of ground turmeric, 0.5 teaspoon of ground cinnamon, and 1 teaspoon of smoked paprika, cooking for 30 seconds until aromatic.

5. 5

   Return the seared lamb to the pot, add 1 can (14.5 oz) of diced tomatoes, 2 cups of chicken broth, 1 cup of halved dried apricots, 2 tablespoons of honey, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, bringing the mixture to a simmer.

6. 6

   Reduce the heat to low, cover the pot, and cook for 1 hour 45 minutes, or until the lamb is very tender, stirring occasionally.

7. 7

   Garnish the tagine with 0.5 cup of toasted slivered almonds and 0.25 cup of chopped fresh cilantro before serving.