Moroccan Spiced Lamb Tagine with Apricots and Almonds

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 1.5 kilograms of cubed lamb shoulder on all sides until nicely seared, removing the lamb and setting it aside.

2. 2

   Add the remaining 1 tablespoon of olive oil to the pot, then sauté 2 chopped large onions, 4 minced garlic cloves, and 2 grated tablespoons of fresh ginger for 5 minutes until softened, stirring in 1 tablespoon of ground cumin, 1 tablespoon of ground coriander, 1 teaspoon of turmeric powder, and 1 teaspoon of paprika for 1 minute until fragrant.

3. 3

   Pour in 2 cups of chicken broth to deglaze the pot, scraping up any browned bits, then add 400 grams of canned crushed tomatoes, 1 cup of halved dried apricots, 1 cinnamon stick, 0.25 teaspoon of saffron threads steeped in 2 tablespoons of hot water, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, returning the browned lamb to the pot.

4. 4

   Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 2 hours, or until the lamb is very tender, stirring occasionally to prevent sticking.

5. 5

   Stir in 0.5 cup of blanched almonds into the tagine and continue to cook, covered, for an additional 30 minutes to allow the flavors to meld and the almonds to soften slightly.

6. 6

   While the tagine finishes cooking, prepare 1.5 cups of couscous according to package directions, typically by combining it with an equal amount of hot water or broth, covering, and letting it steam for 5 minutes, then fluffing with a fork.

7. 7

   Ladle the Moroccan Spiced Lamb Tagine with Apricots and Almonds over the prepared couscous, garnishing generously with 0.25 cup of freshly chopped cilantro before serving immediately.