Moroccan Lamb Tagine with Prunes and Apricots

Ingredients & Substitutes

Instructions

1. 1

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

2. 2

   Brown 1.5 kilograms of lamb shoulder pieces in batches for 5-7 minutes until seared on all sides, then remove them from the pot.

3. 3

   Add 2 large finely chopped onions to the pot and cook for 8-10 minutes until softened and translucent, then stir in 4 minced garlic cloves and 2 tablespoons of grated fresh ginger for 1 minute until fragrant.

4. 4

   Return the browned lamb to the pot and add 1 tablespoon of ground turmeric, 1 tablespoon of ground cumin, 1 teaspoon of ground cinnamon, 1 teaspoon of sweet paprika, 1.5 teaspoons of salt, 1 teaspoon of freshly ground black pepper, and 1/2 teaspoon of saffron threads steeped in 1/4 cup of hot water, mixing well to coat the lamb.

5. 5

   Pour in 2 cups of chicken broth, bring the mixture to a gentle simmer, cover the pot, and cook for 1.5-2 hours, or until the lamb is tender.

6. 6

   Stir in 1 cup of pitted dried prunes and 1/2 cup of halved dried apricots and 2 tablespoons of honey, then continue to cook, covered, for another 20-30 minutes until the fruit is plump and the sauce has thickened.

7. 7

   Garnish the tagine with 1/4 cup of blanched and toasted almonds and 1/4 cup of fresh chopped cilantro before serving.