Spiced Lamb and Apricot Tagine with Couscous

Ingredients & Substitutes

Instructions

1. 1

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

2. 2

   Brown 1.5 pounds of diced lamb shoulder on all sides, then remove the lamb and set it aside.

3. 3

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

4. 4

   Return the lamb to the pot and sprinkle in 2 teaspoons of cumin powder, 1.5 teaspoons of coriander powder, 1 teaspoon of turmeric powder, 1 teaspoon of paprika, 1 cinnamon stick, and 0.25 teaspoon of saffron threads, stirring well to coat the meat.

5. 5

   Pour in 2 cups of chicken or vegetable broth, add 1 cup of halved dried apricots, and 2 tablespoons of honey, bringing the mixture to a simmer.

6. 6

   Reduce the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours, or until the lamb is very tender, stirring occasionally.

7. 7

   Prepare 1.5 cups of couscous according to package instructions by rehydrating it with 1.5 cups of hot water or broth.

8. 8

   Garnish the tagine with 0.25 cup of fresh chopped cilantro before serving it alongside the prepared couscous.