Spicy Lamb and Apricot Tagine with Almonds

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large tagine or heavy-bottomed pot over medium-high heat.

2. 2

   Add 1.5 pounds of lamb shoulder cubes and sear them until browned on all sides, then remove the lamb and set it aside.

3. 3

   Sauté 1 large chopped yellow onion in the same pot for 5 minutes until softened, then add 4 minced garlic cloves and 2 tablespoons of grated fresh ginger, cooking for 1 minute more until fragrant.

4. 4

   Stir in 2 tablespoons of Ras el Hanout, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 0.5 teaspoon of ground turmeric, 1 cinnamon stick, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, cooking for 30 seconds until aromatic.

5. 5

   Return the seared lamb to the pot, add one 14.5-ounce can of diced tomatoes and 2 cups of chicken broth, bringing the mixture to a simmer.

6. 6

   Reduce the heat to low, cover the pot, and cook for 60 minutes, then stir in 1 cup of halved dried apricots and cook for an additional 30 minutes until the lamb is tender.

7. 7

   Garnish the tagine with 0.5 cup of blanched almonds and 0.25 cup of chopped fresh cilantro before serving.