Moroccan Lamb Tagine with Apricots
Ingredients
- For the Lamb Tagine
- 2½ lbs (1.1 kg) lamb shoulder or leg, cut into chunks
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1½ teaspoons ground cumin
- 1½ teaspoons ground coriander
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- 1 teaspoon ground cinnamon
- ½ teaspoon turmeric
- ½ teaspoon black pepper
- 1½ teaspoons salt (adjust to taste)
- 2 cups lamb or chicken stock
- 1 cup dried apricots
- 1 tablespoon honey
- 2 tablespoons tomato paste
- 1 cinnamon stick (optional)
- For Garnish
- Fresh cilantro or parsley, chopped
- Toasted almonds or sesame seeds (optional)
Instructions
- Heat olive oil in a tagine or heavy pot over medium heat.
- Brown the lamb in batches until golden. Remove and set aside.
- Add onions and sauté until soft. Stir in garlic and spices.
- Return lamb to the pot; add stock, tomato paste, honey, apricots, and cinnamon stick.
- Bring to a gentle simmer. Cover and cook on low heat for 1½–1¾ hours until lamb is tender.
- Adjust seasoning and remove cinnamon stick before serving.