Ingredients & Substitutes

Instructions

1. 1

   Season 900 grams of boneless lamb shoulder cubes 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 and brown the lamb in batches, then set aside.

3. 3

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

4. 4

   Return the lamb to the pot and add 400 grams of undrained canned diced tomatoes, 240 milliliters of beef broth, and the 0.5 teaspoon of saffron threads soaked in 2 tablespoons of hot water.

5. 5

   Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 1.5 hours, stirring occasionally.

6. 6

   Stir in 120 grams of halved dried apricots and continue to cook, covered, for another 30 minutes, or until the lamb is very tender.

7. 7

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

8. 8

   Serve the Spiced Lamb Tagine hot with couscous or rice.