Tunisian Lamb Tagine with Apricots and Almonds

Ingredients

• 2 lbs Lamb Shoulder
• 2 tablespoons Olive Oil
• 1 large Onion
• 4 cloves Garlic
• 1 tablespoon Ginger
• 1 teaspoon Cinnamon
• 1 teaspoon Turmeric
• 1 teaspoon Cumin
• 0.25 teaspoon Saffron Threads
• 2 cups Chicken Broth
• 0.5 cup Dried Apricots
• 0.25 cup Almonds
• 0.25 cup Fresh Cilantro
• 1 tablespoon Honey

Instructions

1. 1Using a sharp knife, cut the 2 lbs of Lamb Shoulder into 1-inch cubes.
2. 2Place a large Dutch oven or heavy-bottomed pot over medium-high heat, which is approximately 375°F (190°C). Add the 2 tablespoons of Olive Oil. Once the oil is shimmering, add the lamb cubes in batches, ensuring the pot is not overcrowded, and brown them on all sides until deep golden, which will take about 5-7 minutes per batch. Remove the browned lamb from the pot and set it aside on a clean plate.
3. 3To the same pot, add the 1 large Onion, chopped into 1/2-inch pieces, and cook over medium heat, stirring occasionally, until it has softened and become translucent, about 5-7 minutes. Stir in the 4 cloves of Garlic, minced, and the 1 tablespoon of Ginger, grated, and continue to cook for 1 minute more until they are fragrant.
4. 4Stir in the 1 teaspoon of Cinnamon, 1 teaspoon of Turmeric, 1 teaspoon of Cumin, and the 0.25 teaspoon of Saffron Threads. Cook for 30 seconds, stirring constantly, until the spices become noticeably fragrant.
5. 5Return the browned lamb cubes to the pot. Pour in the 2 cups of Chicken Broth and bring the liquid to a rolling boil over medium-high heat. Once boiling, reduce the heat to low (around 200°F / 93°C), cover the pot tightly with a lid, and let it simmer gently for 2 hours, or until the lamb is very tender and easily pierced with a fork, reaching an internal temperature of 200-205°F (93-96°C).
6. 6Stir in the 0.5 cup of Dried Apricots and the 1 tablespoon of Honey. Continue to simmer the tagine, uncovered, over low heat for another 15 minutes, allowing the sauce to thicken slightly and the dried apricots to become plump and soft.
7. 7Stir in the 0.25 cup of Fresh Cilantro, roughly chopped. Serve the Tunisian Lamb Tagine hot, garnished with the 0.25 cup of Almonds.

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