Moroccan Lamb Tagine with Apricots and Almonds

Ingredients & Substitutes

Instructions

1. 1

   In a large tagine or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat, then brown 1.5 pounds of cubed lamb shoulder in batches until golden on all sides, removing the browned lamb to a plate.

2. 2

   Reduce the heat to medium, add the remaining 1 tablespoon of olive oil, and sauté 1 chopped large onion until softened, about 5-7 minutes, then stir in 4 minced garlic cloves and 1 inch of grated fresh ginger for 1 minute until fragrant.

3. 3

   Stir in 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 0.5 teaspoon of ground turmeric, 0.5 teaspoon of ground cinnamon, 1 teaspoon of sweet paprika, and a pinch of saffron threads, cooking for 1 minute until aromatic.

4. 4

   Return the browned lamb to the pot, add 1 (14.5 ounce) can of undrained diced tomatoes and 2 cups of chicken broth, bringing the mixture to a simmer before reducing the heat to low, covering the pot, and cooking for 1.5 hours.

5. 5

   After 1.5 hours, stir in 0.75 cup of halved dried apricots and 2 tablespoons of honey, then continue to simmer, covered, for another 45 minutes to 1 hour, or until the lamb is very tender.

6. 6

   While the tagine simmers, toast 0.5 cup of blanched almonds in a dry skillet over medium heat for 3-5 minutes until lightly golden and fragrant, then set aside.

7. 7

   Season the tagine with 1 teaspoon of salt and 0.5 teaspoon of black pepper to taste, then remove from heat.

8. 8

   Garnish the Moroccan Lamb Tagine with Apricots and Almonds with the toasted 0.5 cup of blanched almonds and 0.25 cup of chopped fresh cilantro before serving.