Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Brown 2 pounds of diced lamb shoulder in 2 tablespoons of olive oil over medium-high heat directly in your clay pot base or a separate pan, then set the lamb aside.

2. 2

   In the same pot, add 2 large thinly sliced onions and sauté until softened, about 8 minutes. Add 4 minced garlic cloves and 1 tablespoon of grated fresh ginger, cooking for another 2 minutes until fragrant.

3. 3

   Stir in 1 teaspoon of turmeric, 1 teaspoon of cumin, 0.5 teaspoon of cinnamon, 1 teaspoon of paprika, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, cooking for 1 minute to release their aromas.

4. 4

   Return the seared lamb to the pot, then pour in 2 cups of chicken or vegetable broth and 1 teaspoon of saffron threads soaked in 0.25 cup of hot water, stirring well to combine.

5. 5

   Bring the mixture to a gentle simmer, cover the clay pot tightly, and transfer it to a preheated 325°F (160°C) oven to slow cook for 90 minutes.

6. 6

   After 90 minutes, add 1 cup of halved dried apricots and 0.5 cup of blanched almonds to the tagine, stirring gently.

7. 7

   Cover the tagine again and return it to the oven to cook for an additional 30 minutes, or until the lamb is fork-tender and the flavors have fully melded.

8. 8

   Garnish the Saffron Lamb and Apricot Tagine with 0.25 cup of chopped fresh cilantro before serving hot with couscous or Moroccan bread.