Moroccan Lamb Tagine with Sweet Prunes and Apricots

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large tagine or Dutch oven over medium-high heat, then brown 2 pounds of diced lamb shoulder in batches until golden, setting aside the browned lamb.

2. 2

   Add 1 tablespoon of olive oil to the same pot, then sauté 2 large chopped onions until softened, about 8 minutes.

3. 3

   Stir in 4 minced garlic cloves, 1 tablespoon of grated fresh ginger, 2 teaspoons of ground cumin, 2 teaspoons of ground coriander, and 1 teaspoon of ground turmeric, cooking for 1 minute until fragrant.

4. 4

   Return the browned lamb to the pot, add 0.5 teaspoon of saffron threads, 1 cinnamon stick, 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 2 cups of chicken broth, bringing the mixture to a simmer.

5. 5

   Add 1 cup of pitted dried prunes and 0.5 cup of dried apricots to the tagine, ensuring they are submerged in the liquid.

6. 6

   Cover the tagine or Dutch oven and gently simmer on low heat for 1.5 to 2 hours, or until the lamb is very tender, stirring occasionally to prevent sticking.

7. 7

   Stir in 2 tablespoons of honey into the tagine, letting it simmer uncovered for an additional 10 minutes to allow the sauce to thicken slightly.

8. 8

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