Ingredients & Substitutes

Instructions

1. 1

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

2. 2

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

3. 3

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

4. 4

   Stir in 1.5 teaspoons of cumin powder, 1 teaspoon of coriander powder, 1 teaspoon of turmeric powder, 1 (3-inch) cinnamon stick, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, cooking for 1 minute to toast the spices.

5. 5

   Return the browned lamb to the pot, then add 1 (14.5 ounce) can of undrained diced tomatoes, 0.5 cup of halved dried apricots, 2 cups of chicken broth, and 1 tablespoon of honey, bringing the mixture to a simmer.

6. 6

   Reduce the heat to low, cover the pot, and cook for 75-90 minutes, or until the lamb is very tender, stirring occasionally.

7. 7

   While the tagine simmers, prepare 1.5 cups of couscous according to package directions, then fluff it with a fork and stir in 0.25 cup of toasted sliced almonds.

8. 8

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