Tunisian Lamb Tagine with Apricots and Almonds

Ingredients

• about 910 g Lamb shoulder
• 2 tablespoons Olive oil
• 2 large Onion
• 4 cloves Garlic
• 2 teaspoons Ginger
• 1 teaspoon Turmeric powder
• 1 teaspoon Cinnamon
• 1 teaspoon Cumin
• 1 teaspoon Coriander
• 0.25 teaspoon Saffron threads
• 3 cups Lamb broth
• 0.5 cup Dried apricots
• 0.5 cup Almonds
• 1 tablespoon Honey
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Gluten-free couscous

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

Instructions

1. 1Cut the about 910 g Lamb shoulder into 5.08 cm cubes.
2. 2Place a large, heavy-bottomed pot or Dutch oven on the stove over medium-high heat, reaching approximately 205°C (200°C). Add the 2 tablespoons Olive oil. Once the oil is shimmering, add the about 910 g Lamb shoulder cubes and sear them for 2 to 3 minutes per side, until they are browned on all sides. Remove the seared lamb from the pot and set it aside on a plate.
3. 3Reduce the heat to medium, approximately 175°C. Add the 2 large Onions, chopped into 1.27 cm pieces, and the 4 cloves Garlic, minced, to the same pot. Sauté them for about 5 minutes, stirring occasionally, until they have softened and become translucent.
4. 4Stir in the 2 teaspoons Ginger, 1 teaspoon Turmeric powder, 1 teaspoon Cinnamon, 1 teaspoon Cumin, 1 teaspoon Coriander, and 0.25 teaspoon Saffron threads. Cook for 1 minute, stirring constantly, until the spices become fragrant.
5. 5Pour in the 3 cups Lamb broth. Add the 0.5 cup Dried apricots, 0.5 cup Almonds, 1 tablespoon Honey, 1 teaspoon Salt, and 0.5 teaspoon Black pepper. Return the seared lamb cubes to the pot. Increase the heat to high, approximately 232.2°C (230°C), and bring the liquid to a boil.
6. 6Once the liquid is boiling, reduce the heat to low, approximately 95°C. Cover the pot tightly with a lid and let the tagine simmer gently for 3 hours. The lamb is done when it is very tender and easily falls apart when poked with a fork.
7. 7While the tagine simmers, prepare the 1 cup Gluten-free couscous. In a medium bowl, combine the 1 cup Gluten-free couscous with 1 cup of boiling water. Cover the bowl tightly with a lid or plastic wrap and let it sit for 5 to 10 minutes, until the liquid is absorbed and the couscous is tender. Fluff the couscous with a fork.
8. 8Serve the Tunisian Lamb Tagine with Apricots and Almonds hot, spooned generously over the prepared 1 cup Gluten-free couscous.

Substitutions

Related Guides