Moroccan Lamb Tagine with Apricots and Almonds

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, toss 2 pounds of lamb shoulder cubes with 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of ground turmeric, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1/2 teaspoon of ground cinnamon, and 1 teaspoon of sweet paprika.

2. 2

   Heat 2 tablespoons of olive oil in a large tagine or Dutch oven over medium-high heat, then brown the seasoned lamb in batches until nicely seared on all sides, removing it to a plate.

3. 3

   Add 1 large chopped onion, 4 minced cloves of garlic, and 1 tablespoon of grated fresh ginger to the tagine, cooking for 5-7 minutes until softened.

4. 4

   Return the browned lamb to the tagine along with 1/4 teaspoon of crumbled saffron threads and 2 cups of chicken broth, bringing the mixture to a simmer.

5. 5

   Cover the tagine and cook on low heat for 1.5-2 hours, or until the lamb is tender, stirring occasionally.

6. 6

   Stir in 1 cup of halved dried apricots and 2 tablespoons of honey into the tagine, continuing to cook covered for another 30 minutes.

7. 7

   Garnish the Moroccan Lamb Tagine with 1/2 cup of blanched slivered almonds and 1/4 cup of chopped fresh cilantro before serving.