Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large tagine or heavy-bottomed pot over medium-high heat.

2. 2

   Brown 600 grams of diced lamb shoulder on all sides for about 5-7 minutes, then remove the lamb and set aside.

3. 3

   Add 2 medium chopped onions to the pot and sauté for 5 minutes until softened, then stir in 4 minced garlic cloves and 1 tablespoon of grated fresh ginger for 1 minute until fragrant.

4. 4

   Return the lamb to the pot and add 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 0.5 teaspoon of turmeric, and 1 cinnamon stick, stirring well to coat the lamb.

5. 5

   Pour in 400 grams of canned diced tomatoes and 500 milliliters of chicken broth, bring to a simmer, then reduce heat to low, cover, and cook for 60 minutes.

6. 6

   Stir in 100 grams of halved dried apricots and 2 tablespoons of honey, then continue to simmer, covered, for another 30 minutes or until the lamb is tender.

7. 7

   While the tagine simmers, prepare the couscous by placing 1.5 cups of couscous in a bowl, pouring 1.5 cups of hot water over it, adding 1 tablespoon of butter, covering, and letting it sit for 5 minutes until the water is absorbed, then fluff with a fork and stir in 0.25 cup of toasted slivered almonds.

8. 8

   Garnish the finished tagine with 0.25 cup of chopped fresh cilantro and serve immediately with the almond couscous.