Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large tagine or Dutch oven over medium-high heat, then brown 1.5 pounds of cubed lamb shoulder on all sides and remove it from the pot.

2. 2

   Add 2 medium sliced onions to the same pot and cook until softened, about 5 minutes, then stir in 4 minced garlic cloves and 1 inch of grated ginger for 1 minute until fragrant.

3. 3

   Return the lamb to the pot and add 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 0.5 teaspoon of ground turmeric, 1 teaspoon of paprika, 1 cinnamon stick, and a pinch of saffron threads dissolved in 2 tablespoons of hot water, stirring to coat the lamb.

4. 4

   Pour in one 14.5-ounce can of diced tomatoes and 2 cups of chicken or vegetable broth, bring the mixture to a simmer, then reduce heat to low, cover, and cook for 1.5 hours until the lamb is tender.

5. 5

   Stir in 1 cup of halved dried apricots and 2 tablespoons of honey, cover again, and continue to cook for an additional 30 minutes, allowing the flavors to meld and the sauce to thicken slightly.

6. 6

   While the tagine finishes cooking, prepare the couscous by combining 1.5 cups of dry couscous with 2 cups of boiling water or broth in a bowl, cover it, and let it stand for 5 minutes until fluffy.

7. 7

   Fluff the couscous with a fork and stir in 0.25 cup of fresh chopped mint and season with salt and black pepper to taste.

8. 8

   Serve the Moroccan Spiced Lamb and Apricot Tagine hot over the prepared minted couscous, garnished with 0.25 cup of fresh chopped cilantro.