Ingredients & Substitutes

Instructions

1. 1

   In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.

2. 2

   Add 600 grams of cubed lamb shoulder and brown it on all sides for 5-7 minutes.

3. 3

   Stir in 1 large chopped onion, 3 minced garlic cloves, and 1 tablespoon of grated fresh ginger, cooking for 5 minutes until softened.

4. 4

   Add 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 0.5 teaspoon of turmeric, 1 cinnamon stick, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, cooking for 1 minute until fragrant.

5. 5

   Pour in 400 grams of canned diced tomatoes and 2 cups of chicken broth, then add 0.5 cup of halved dried apricots, bring to a simmer, cover, and cook for 60-75 minutes until the lamb is tender.

6. 6

   While the tagine simmers, prepare 1.5 cups of couscous according to package instructions, fluffing with a fork, and stir in 0.25 cup of sliced almonds.

7. 7

   Before serving, remove the cinnamon stick and stir 0.25 cup of fresh chopped cilantro into the lamb tagine.

8. 8

   Serve the spiced lamb and apricot tagine immediately over the almond couscous.