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, then brown 600 grams of lamb shoulder pieces on all sides for about 5-7 minutes.

2. 2

   Add 1 finely chopped large onion to the pot and sauté until softened, which takes approximately 5 minutes, then stir in 3 minced garlic cloves and 1 tablespoon of grated fresh ginger, cooking for another minute until fragrant.

3. 3

   Stir in 1.5 teaspoons of ground cumin, 1.5 teaspoons of ground coriander, 1 teaspoon of turmeric powder, 1 teaspoon of smoked paprika, 1 cinnamon stick, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper, coating the lamb and vegetables evenly.

4. 4

   Pour in 500 milliliters of chicken broth and add 0.25 teaspoon of saffron threads dissolved in 2 tablespoons of hot water, bringing the mixture to a simmer.

5. 5

   Reduce the heat to low, cover the pot, and let the tagine gently simmer for 60 minutes, allowing the lamb to become tender.

6. 6

   Stir in 100 grams of halved dried apricots and 1 tablespoon of honey, then continue to simmer, covered, for an additional 20 minutes to allow the flavors to meld and the apricots to soften.

7. 7

   Remove the cinnamon stick, taste, and adjust seasoning as needed, then sprinkle with 0.25 cup of fresh chopped cilantro before serving.

8. 8

   Serve the Moroccan Spiced Lamb and Apricot Tagine hot with 200 grams of prepared couscous on the side.