Moroccan Lamb and Apricot Tagine
This traditional North African stew combines tender, slow-cooked lamb with sweet dried apricots and a blend of warming spices.
Ingredients
- 2 lbs lamb shoulder cut into 1.5-inch chunks
- 2 large onions finely chopped
- 4 cloves garlic minced
- 2 tablespoons Moroccan ras el hanout spice blend
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 cinnamon stick
- 2 cups chicken or vegetable stock
- 1 cup dried apricots
- 1/2 cup golden raisins
- 1/3 cup honey
- 1/2 cup blanched almonds
- Fresh cilantro for garnish
- Salt and pepper to taste
Instructions
- Season the lamb generously with salt and pepper. Heat olive oil in your tagine or heavy-bottomed pot over medium-high heat.
- Brown the lamb in batches until golden on all sides (about 3-4 minutes per batch). Don't overcrowd the pot - this ensures proper browning.
- Remove the lamb and set aside. In the same pot, sauté the onions until softened (about 5 minutes).
- Add garlic and all the spices, cooking for another minute until fragrant.
- Return the lamb to the pot, add stock, and bring to a simmer. Cover and cook on low heat for 1.5 hours.
- Add apricots, raisins, and honey. Continue cooking for another 30 minutes until the lamb is tender.
- Toast the almonds in a dry pan until golden, then set aside for garnish.
- Adjust seasoning to taste, garnish with almonds and fresh cilantro before serving.