Moroccan Tagine with Lamb and Apricots

Ingredients

• about 910 g Lamb shoulder
• 2 medium Onion
• 4 cloves Garlic
• 1 cup Dried apricots
• 1 Cinnamon stick
• 1 tsp Ginger
• 1 tsp Turmeric
• 1 tsp Cumin
• 0.25 tsp Saffron threads
• 2 tbsp Olive oil
• 2 cups Chicken broth
• to taste Salt
• to taste Black pepper
• for serving Couscous

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 910 g of lamb shoulder into 5.08 cm cubes. Season the lamb cubes generously with salt and black pepper to taste.
2. 2Heat the 2 tbsp of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (about 205°C/200°C). Carefully add the seasoned lamb cubes to the hot pot and brown them on all sides for about 5-7 minutes total. Once browned, remove the lamb from the pot and set it aside.
3. 3Add the 2 medium onions, chopped, and the 4 cloves of garlic, minced, to the same pot. Cook over medium heat (about 148.9°C/150°C) for 5-7 minutes, stirring occasionally, until the onions are softened and translucent.
4. 4Stir in the 1 tsp of ginger, 1 tsp of turmeric, and 1 tsp of cumin. Cook for 1 minute more, stirring constantly, until fragrant.
5. 5Return the browned lamb to the pot. Pour in the 2 cups of chicken broth and add the 1 cup of dried apricots and the 1 cinnamon stick. Stir everything together. Bring the mixture to a boil, then immediately reduce the heat to low (about 93.33°C/95°C). Cover the pot tightly and let it simmer for 1 hour and 30 minutes.
6. 6After 1 hour and 30 minutes of simmering, stir in the 0.25 tsp of saffron threads. Cover the pot again and continue to simmer for another 30 minutes, for a total cooking time of 2 hours. The lamb should be very tender when pierced with a fork.
7. 7Remove and discard the 1 cinnamon stick from the pot. Taste the tagine and add more salt and black pepper if needed. Serve the Moroccan tagine hot with couscous for serving.

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