Spiced Lamb Tagine with Apricots and Almonds

Ingredients & Substitutes

Instructions

1. 1

   Heat 3 tablespoons of olive oil in a large tagine or heavy-bottomed pot over medium heat, then brown 1.5 kg of cubed lamb shoulder on all sides, removing it to a plate.

2. 2

   Add 2 large finely chopped onions to the pot and sauté for 8 minutes until softened, then stir in 4 minced garlic cloves and 2 inches of grated fresh ginger, cooking for 1 minute more until fragrant.

3. 3

   Return the lamb to the pot and add 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 0.5 teaspoon of turmeric powder, 1 teaspoon of paprika, 1 cinnamon stick, and 0.25 teaspoon of saffron threads steeped in 2 tablespoons of hot water, stirring well to coat the meat.

4. 4

   Pour in 400 grams of canned diced tomatoes and 500 ml of chicken or lamb broth, bring the mixture to a simmer, then cover and cook for 2 hours, stirring occasionally.

5. 5

   Stir in 150 grams of halved dried apricots, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, then continue to simmer covered for another 30 minutes, or until the lamb is very tender.

6. 6

   Remove the cinnamon stick and stir in 0.25 cup of chopped fresh cilantro just before serving, garnished with 50 grams of toasted blanched almonds.