Moroccan Tagine with Lamb and Apricots (Gluten-Free)

Ingredients

• about 910 g Lamb Shoulder
• 1 cup Apricots
• 1/4 cup Almonds
• 1 large Onion
• 3 cloves Garlic
• 2.54 cm Ginger
• 1 tsp Cinnamon
• 1 tsp Turmeric
• 1/2 tsp Cumin
• 1/4 tsp Saffron
• 2 tbsp Olive Oil
• 2 cups Lamb Broth
• 1 tbsp Honey
• 1 tsp Salt
• 1/2 tsp Black Pepper

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

Instructions

1. 1Cut the about 910 g of lamb shoulder into 2.54 cm cubes.
2. 2Heat the 2 tbsp of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat (162.8-190.6°C / 160-190°C). Add the about 910 g of lamb shoulder cubes and brown them on all sides for 8-10 minutes until deeply colored. Use tongs to remove the browned lamb from the pot and set it aside in a bowl.
3. 3Dice the 1 large onion into 1.27 cm pieces. Mince the 3 cloves of garlic. Grate the 2.54 cm of ginger. Add the diced 1 large onion to the same pot and sauté over medium heat (135-162.8°C / 135-160°C) for 5-7 minutes, stirring occasionally, until it softens and becomes translucent. Add the minced 3 cloves of garlic and grated 2.54 cm of ginger, and cook for 1 minute more until fragrant.
4. 4Stir in the 1 tsp of cinnamon, 1 tsp of turmeric, 1/2 tsp of cumin, and 1/4 tsp of saffron into the pot with the onions and garlic. Cook for 30 seconds, stirring constantly, until the spices are fragrant.
5. 5Return the browned about 910 g of lamb shoulder cubes to the pot. Pour in the 2 cups of lamb broth and add the 1 tbsp of honey. Increase the heat to bring the liquid to a gentle simmer (small bubbles appearing at the edges), then reduce the heat to low (79.44-107.2°C / 80-105°C) and cover the pot tightly with a lid.
6. 6Let the tagine simmer gently for 1 hour and 30 minutes to 2 hours, or until the lamb is very tender when pierced with a fork and reaches an internal temperature of 87.78-96.11°C (88-96°C). Stir occasionally to prevent sticking.
7. 7After the lamb has cooked for 1 hour, stir in the 1 cup of apricots and the 1/4 cup of almonds. Continue to simmer for the remaining 30 minutes, uncovered, allowing the sauce to thicken slightly and the apricots to plump.
8. 8Stir in the 1 tsp of salt and 1/2 tsp of black pepper. Taste the tagine and adjust the seasoning if needed, then serve hot.

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