Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, toss 1.5 pounds of cubed lamb shoulder with 1 teaspoon of salt and 0.5 teaspoon of black pepper, then set aside.

2. 2

   Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat, then brown the seasoned lamb in batches for 5-7 minutes until sealed on all sides, removing it from the pot and setting it aside.

3. 3

   Reduce the heat to medium, add 1 large chopped yellow onion to the pot, and cook for 5-7 minutes until softened, then stir in 4 minced garlic cloves and 1 tablespoon of grated fresh ginger and cook for another 1 minute until fragrant.

4. 4

   Stir in 2 teaspoons of ground cumin, 2 teaspoons of ground coriander, 1 teaspoon of ground turmeric, 1 (3-inch) cinnamon stick, and 1 pinch of saffron threads, cooking for 1 minute until aromatic.

5. 5

   Return the browned lamb to the pot, add 3 cups of vegetable broth and 1 cup of halved dried apricots, bring to a simmer, then reduce heat to low, cover, and cook for 1.5 hours until the lamb is tender.

6. 6

   While the tagine simmers, prepare 1.5 cups of couscous according to package directions, typically by adding 2 cups of hot water or broth, covering, and letting it sit for 5 minutes, then fluffing with a fork.

7. 7

   Before serving, stir 1/2 cup of fresh chopped cilantro into the tagine, taste, and adjust seasonings as needed, then serve the Spiced Lamb and Apricot Tagine over the prepared couscous and garnish with 1/4 cup of toasted sliced almonds.