Tunisian Lamb Tagine with Apricots and Olives

Ingredients

• 2 lbs Lamb Shoulder
• 2 tbsp Olive Oil
• 2 medium Onion
• 4 cloves Garlic
• 1 tbsp Ginger
• 1 tsp Turmeric
• 1 tsp Cumin
• 1 tsp Coriander
• 0.5 tsp Cinnamon
• 0.25 tsp Saffron Threads
• 2 cups Lamb Broth
• 0.75 cup Dried Apricots
• 0.5 cup Green Olives
• 0.25 cup Cilantro

Instructions

1. 1Cut the 2 lbs of Lamb Shoulder into 2-inch cubes. Heat the 2 tbsp of Olive Oil in a large Dutch oven or tagine over medium-high heat, which is 400°F (200°C).
2. 2Carefully add the lamb cubes to the hot oil in batches, making sure not to overcrowd the pot. Brown the lamb on all sides until it has a nice crust, then remove the browned lamb from the pot and set it aside on a plate.
3. 3Add the 2 medium Onions, chopped, and the 4 cloves of Garlic, minced, to the same pot. Sauté them over medium heat, which is 300°F (150°C), for 5 to 7 minutes, or until they have softened and become translucent.
4. 4Stir in the 1 tbsp of Ginger, 1 tsp of Turmeric, 1 tsp of Cumin, 1 tsp of Coriander, 0.5 tsp of Cinnamon, and 0.25 tsp of Saffron Threads. Cook for 1 minute, stirring constantly, until the spices are fragrant.
5. 5Return the browned lamb to the pot. Pour in the 2 cups of Lamb Broth and bring the liquid to a boil over medium-high heat, which is 400°F (200°C).
6. 6Once boiling, reduce the heat to low, which is 200°F (95°C). Cover the pot tightly and let it simmer for 2.5 hours, or until the lamb is very tender and easily pulls apart with a fork.
7. 7Stir in the 0.75 cup of Dried Apricots and the 0.5 cup of Green Olives. Continue to simmer, covered, for another 30 minutes, allowing the flavors to meld and the apricots to soften.
8. 8Remove the tagine from the heat. Garnish with the 0.25 cup of fresh Cilantro, chopped, and serve immediately.

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