Moroccan Spiced Lamb and Apricot Tagine

Ingredients & Substitutes

Instructions

1. 1

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

2. 2

   Brown 1.5 pounds of lamb shoulder cubes on all sides for 8-10 minutes, then remove the lamb and set it aside.

3. 3

   Add 1 large finely chopped onion to the pot and sauté for 5 minutes until softened, then stir in 4 minced garlic cloves and 1 tablespoon grated fresh ginger, cooking for 1 minute more.

4. 4

   Return the lamb to the pot and add 1 teaspoon ground cumin, 1 teaspoon ground coriander, 0.5 teaspoon ground turmeric, 1 (3-inch long) cinnamon stick, 1 teaspoon salt, and 0.5 teaspoon black pepper, stirring to coat the lamb evenly.

5. 5

   Pour in 2 cups of chicken broth and add 0.5 cup of halved dried apricots, bringing the mixture to a simmer.

6. 6

   Reduce the heat to low, cover the pot, and cook for 60 minutes, or until the lamb is tender.

7. 7

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