Spiced Lamb Tagine with Apricots and Almonds

Ingredients & Substitutes

Instructions

1. 1

   Season 1.5 pounds of lamb shoulder cubes generously with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

2. 2

   Heat 2 tablespoons of olive oil in a large tagine or Dutch oven over medium-high heat, then brown the seasoned lamb cubes in batches for 5-7 minutes until well-sealed on all sides.

3. 3

   Add 1 large chopped onion to the pot and sauté for 5 minutes until softened, then stir in 3 minced cloves of garlic, 1 teaspoon of ground ginger, 1 teaspoon of ground cumin, 1 teaspoon of ground turmeric, 0.5 teaspoon of ground cinnamon, and 0.25 teaspoon of cayenne pepper, cooking for 1 minute until fragrant.

4. 4

   Pour in 1 (14.5 ounce) can of undrained diced tomatoes and 2 cups of chicken broth, scraping any browned bits from the bottom of the pot, and bring the mixture to a simmer.

5. 5

   Return the browned lamb to the pot, reduce the heat to low, cover, and cook for 90 minutes, stirring occasionally, until the lamb is tender.

6. 6

   Stir in 0.5 cup of halved dried apricots and continue to cook, covered, for another 30 minutes, allowing the flavors to meld and the apricots to soften.

7. 7

   Garnish the tagine with 0.25 cup of blanched slivered almonds and 0.25 cup of fresh chopped cilantro before serving immediately.