Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of vegetable oil in a large pot or tagine over medium-high heat and sear 600 grams of lamb shoulder cubes until browned on all sides, then remove the lamb and set aside.

2. 2

   Add 1 large finely chopped onion to the pot and sauté for 5 minutes until softened, then stir in 3 minced garlic cloves and 2 cm of grated ginger, cooking for another 2 minutes until fragrant.

3. 3

   Return the lamb to the pot and mix in 1.5 teaspoons of ground cumin, 1.5 teaspoons of ground coriander, 1 teaspoon of ground turmeric, 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, and 1 cinnamon stick, ensuring the lamb is well coated.

4. 4

   Pour in 500 ml of chicken or vegetable broth and 2 tablespoons of honey, bring the mixture to a simmer, then reduce heat to low, cover, and cook for 60 minutes.

5. 5

   Stir in 100 grams of halved dried apricots and continue to cook, covered, for another 30 minutes, or until the lamb is very tender.

6. 6

   While the tagine is cooking, prepare the almond couscous by bringing 250 ml of water to a boil, adding 0.5 teaspoon of salt and 1 tablespoon of butter, then stirring in 200 grams of couscous, covering, and letting it steam off the heat for 5 minutes.

7. 7

   Fluff the couscous with a fork and stir in 2 tablespoons of toasted flaked almonds.

8. 8

   Garnish the finished tagine with 0.25 cup of chopped fresh cilantro before serving it immediately with the almond couscous.