Ingredients & Substitutes

Instructions

1. 1

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

2. 2

   Add 1.5 pounds of diced lamb shoulder and brown it on all sides for about 5-7 minutes, then remove the lamb and set it aside.

3. 3

   Sauté 1 large chopped onion in the same pot for 5 minutes until softened, then stir in 4 cloves of minced garlic and 1-inch of grated fresh ginger for 1 minute until fragrant.

4. 4

   Return the lamb to the pot and stir in 2 tablespoons of Ras el Hanout, 1 teaspoon of ground cumin, 0.5 teaspoon of ground cinnamon, 0.5 teaspoon of ground turmeric, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, cooking for 2 minutes to toast the spices.

5. 5

   Pour in 1 (14.5 ounce) can of undrained diced tomatoes and 3 cups of chicken broth, then add 0.75 cup of halved dried apricots and simmer, covered, for 1.5 hours until the lamb is tender.

6. 6

   Stir in 1 (15 ounce) can of drained and rinsed chickpeas and 1 tablespoon of honey if desired, and continue to simmer, covered, for an additional 20 minutes.

7. 7

   While the tagine simmers, prepare the couscous by bringing 1.5 cups of water or broth to a boil, stirring in 1.5 cups of medium-grain couscous, covering, and letting it sit off the heat for 5 minutes until fluffy, then fold in 0.5 cup of toasted slivered almonds.

8. 8

   Serve the Spiced Lamb and Apricot Tagine hot over the Almond Couscous, garnished with 0.25 cup of fresh chopped cilantro.