Lamb Tagine with Apricots and Almonds
Ingredients
- 3 lbs lamb shoulder or neck cut into chunks
- 2 medium onions finely sliced
- 3 garlic cloves minced
- 2 tbsp olive oil
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp turmeric
- 1/2 tsp black pepper
- 1 tsp salt
- 1 cinnamon stick
- 1 cup dried apricots
- 1/3 cup blanched almonds
- 1 tbsp honey
- 2 cups chicken broth or hot water
- 1 handful fresh cilantro for garnish
Instructions
Step 1: Prepare the Meat
- Heat the olive oil in a large Dutch oven or tagine pot over medium heat.
- Brown the lamb pieces for 5 to 7 minutes on all sides until golden.
- Remove the lamb and set aside.
Step 2: Sauté the Aromatics
- In the same pot, add the sliced onions and minced garlic.
- Cook over medium heat until the onions turn translucent, scraping the bottom to release any flavorful bits from the meat.
Step 3: Add the Spices
- Stir in the ground ginger, ground cinnamon, turmeric, black pepper, and salt.
- Mix well to coat the onions with spices, allowing their aromas to develop.
Step 4: Simmer the Meat
- Return the lamb to the pot.
- Add the cinnamon stick and pour in the hot broth until the meat is fully covered.
- Bring to a boil, then lower the heat, cover, and let simmer for 1 hour and 30 minutes.
Step 5: Prepare the Apricots and Almonds
- While the tagine simmers, soak the dried apricots in warm water for 10 minutes, then drain.
- In a dry skillet, toast the almonds over medium heat until golden, stirring frequently to avoid burning.
Step 6: Add the Dried Fruits
- After 1 hour and 30 minutes of cooking, add the dried apricots, honey, and half of the toasted almonds to the pot.
- Stir gently to combine, then continue simmering for another 30 minutes. The meat should be tender, and the sauce should have thickened slightly.
Step 7: Serve
- Garnish the dish with freshly chopped cilantro.
- Sprinkle the remaining toasted almonds on top for extra crunch.
- Serve immediately with Moroccan bread or couscous for a complete and delicious meal.