Tunisian Lamb Tagine with Apricots and Olives

Ingredients

• 2 lbs Lamb shoulder
• 2 tablespoons Olive oil
• 1 large Onion
• 4 cloves Garlic
• 1 tablespoon Ginger
• 1 stick Cinnamon stick
• 1 teaspoon Turmeric powder
• 1 teaspoon Cumin powder
• 1 teaspoon Ras el hanout
• 2 cups Chicken broth
• 1 cup Dried apricots
• 1/2 cup Green olives
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 2 tablespoons Fresh cilantro
• 1 cup Couscous

Instructions

1. 1Cut the 2 lbs of lamb shoulder into 2-inch pieces. Sprinkle the 1 teaspoon of salt and 1/2 teaspoon of black pepper evenly over all sides of the lamb pieces, ensuring each piece is coated.
2. 2Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers, reaching approximately 350°F (175°C). Carefully add the seasoned lamb pieces in a single layer, making sure not to overcrowd the pot. Sear the lamb for 3 to 4 minutes per side, until each piece is deeply browned on all surfaces. Remove the seared lamb from the pot and transfer it to a clean plate.
3. 3Add the 1 large onion, 4 cloves of garlic, and 1 tablespoon of ginger to the same pot. Sauté over medium heat, stirring occasionally, for about 5 minutes, until the onion is softened and translucent.
4. 4Stir in the 1 stick of cinnamon stick, 1 teaspoon of turmeric powder, 1 teaspoon of cumin powder, and 1 teaspoon of ras el hanout. Cook for 1 minute, stirring constantly, until the spices become fragrant.
5. 5Return the seared lamb to the pot. Pour in the 2 cups of chicken broth. Add the 1 cup of dried apricots and the 1/2 cup of green olives. Stir all ingredients together to combine them thoroughly.
6. 6Increase the heat to medium-high and bring the liquid in the pot to a boil. Once boiling, immediately reduce the heat to low, cover the pot tightly with a lid, and let it simmer gently for 2 hours. The lamb is done when it is very tender and easily pulls apart with a fork. Check the liquid level every 30 minutes; if it looks too low, add a splash more chicken broth to keep the lamb partially submerged.
7. 7While the tagine simmers, prepare the 1 cup of couscous. In a separate medium bowl, combine the 1 cup of couscous with 1.5 cups of boiling water. Stir once, then cover the bowl tightly with a lid or plastic wrap and let it steam for 5 minutes. After 5 minutes, remove the lid and fluff the couscous gently with a fork.
8. 8Once the lamb is very tender and the couscous is prepared, serve the Tunisian Lamb Tagine hot. Spoon the tagine generously over the prepared 1 cup of couscous. Garnish each serving with the 2 tablespoons of fresh cilantro before serving.

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