Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large tagine or Dutch oven over medium-high heat.

2. 2

   Brown 1.5 pounds of cubed lamb shoulder in batches for 5 to 7 minutes until sealed, then remove the lamb and set it aside.

3. 3

   Add 2 chopped large onions to the pot with the remaining 1 tablespoon of olive oil, cooking for 5 minutes until softened.

4. 4

   Stir in 4 minced garlic cloves, 1 inch of grated fresh ginger, 1 tablespoon of ground cumin, 1 tablespoon of ground coriander, and 1 teaspoon of turmeric powder, cooking for 1 minute until fragrant.

5. 5

   Return the lamb to the pot, then add 14.5 ounces of undrained canned diced tomatoes, 1 cup of halved dried apricots, 3 cups of chicken broth, 1 cinnamon stick, 2 tablespoons of honey, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, bringing the mixture to a simmer.

6. 6

   Reduce heat to low, cover the tagine or Dutch oven, and braise for 1.5 to 2 hours, or until the lamb is very tender, stirring occasionally.

7. 7

   While the tagine simmers, prepare the couscous by combining 1.5 cups of medium-grain couscous with 1.5 cups of boiling water, covering it for 5 minutes, then fluffing with a fork and stirring in 0.5 cup of sliced almonds.

8. 8

   Serve the Spiced Lamb and Apricot Tagine hot over the almond couscous, garnished with 0.25 cup of fresh chopped parsley.