Moroccan Tagine with Lamb and Apricots

Ingredients

• 2 lbs Lamb shoulder
• 1 large Onion
• 3 cloves Garlic
• 1 inch Ginger
• 1 stick Cinnamon stick
• 1 teaspoon Turmeric
• 1 teaspoon Cumin
• 1/4 teaspoon Saffron threads
• 1 cup Dried apricots
• 1/2 cup Almonds
• 2 tablespoons Honey
• 2 tablespoons Olive oil
• 2 cups Chicken broth
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper

Instructions

1. 1Cut the 2 lbs of lamb shoulder into 2-inch pieces. Season the lamb pieces evenly with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
2. 2Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, 400°F (200°C), until shimmering. Carefully add the seasoned lamb pieces and brown them on all sides until a nice crust forms, which will take about 5-7 minutes. Remove the browned lamb from the pot and set it aside on a plate.
3. 3Add the 1 large chopped onion to the same pot and cook over medium heat, 300°F (150°C), stirring occasionally, for 5-7 minutes until it softens and becomes translucent. Stir in the 3 minced cloves of garlic and 1 inch of grated ginger, cooking for 1 minute more until fragrant.
4. 4Stir in the 1 teaspoon of turmeric and 1 teaspoon of cumin, cooking for 1 minute while stirring constantly, until the spices become fragrant.
5. 5Pour in the 2 cups of chicken broth and add the 1/4 teaspoon of saffron threads. Use a wooden spoon to scrape the bottom of the pot, loosening any browned bits. Bring the liquid to a gentle simmer over medium heat, 300°F (150°C).
6. 6Return the browned lamb to the pot, then add the 1 cup of dried apricots and the 1 stick of cinnamon stick. Stir gently to combine, then cover the pot tightly with its lid.
7. 7Reduce the heat to low, 250°F (120°C), and cook for 2 hours, or until the lamb is very tender and easily pulls apart with a fork. Ensure the liquid maintains a gentle simmer throughout the cooking time, adjusting heat if necessary to prevent boiling.
8. 8Stir in the 2 tablespoons of honey until it is fully incorporated into the sauce. Garnish the tagine with the 1/2 cup of almonds just before serving.

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