Tunisian Tagine with Lamb and Apricots

Ingredients

• about 910 g Lamb shoulder
• 2 tbsp Olive oil
• 2 medium Onion
• 4 cloves Garlic
• 2.54 cm Ginger
• 1 15-oz can Canned chickpeas
• 1 cup Dried apricots
• 4 cups Lamb broth
• 2 tsp Ras el hanout
• 1/2 tsp Cinnamon
• 1/4 tsp Saffron threads
• 1/4 cup Almonds
• 2 tbsp Cilantro

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

Instructions

1. 1Cut lamb into 2.54 cm cubes and season with salt and pepper.
2. 2Heat olive oil in a large Dutch oven over medium-high heat.
3. 3Brown lamb in batches and set aside.
4. 4Add onion and sauté until softened. Add garlic and ginger and sauté for 1 minute more.
5. 5Stir in chickpeas, apricots, lamb broth, ras el hanout, cinnamon, and saffron threads.
6. 6Return lamb to the pot. Bring to a boil, then reduce heat, cover, and simmer for 2 hours, or until lamb is very tender.
7. 7Garnish with almonds and cilantro before serving.

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