Moroccan Lamb Tagine with Apricots and Almonds
Prep Time
3 hours 30 minutes
Calories
750 kcal (est.)
Difficulty
Medium
Ingredients
- 2 lbs lamb shanks or shoulder, cut into large pieces
- 2 tbsp olive oil
- 2 large onions, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- Pinch of saffron threads (optional, dissolved in 1/4 cup hot water)
- 1/2 cup chicken or beef broth
- 1/4 cup honey or 2 tbsp sugar
- 1 cup dried apricots
- 1/2 cup blanched slivered almonds, toasted
- Fresh mint leaves, for garnish
- Salt and black pepper to taste
Instructions
- Season the lamb pieces generously with salt and black pepper.
- Heat olive oil in a tagine or a large heavy-bottomed pot over medium-high heat. Brown the lamb pieces on all sides until well-colored. Remove the lamb and set aside.
- Add the thinly sliced onions to the pot and sauté over medium heat for 10-15 minutes, until softened and lightly caramelized.
- Stir in the minced garlic and grated ginger, and cook for another 2 minutes until fragrant.
- Add the ground turmeric, cumin, coriander, and cinnamon to the pot. Cook for 1 minute, stirring constantly to toast the spices. If using saffron, add it now along with its soaking liquid.
- Return the browned lamb to the pot. Pour in the chicken or beef broth and stir in the honey or sugar. Bring the liquid to a gentle simmer.
- Cover the tagine or pot tightly with its lid. Reduce the heat to low and let it simmer for 2 to 2.5 hours, or until the lamb is very tender and can be easily pulled apart with a fork. Stir occasionally to prevent sticking.
- During the last 30 minutes of cooking, add the dried apricots to the tagine, ensuring they are submerged in the liquid.
- Once the lamb is tender and the sauce has slightly thickened, taste and adjust seasoning if necessary.
- Serve the lamb tagine hot, garnished with toasted slivered almonds and fresh mint leaves. It pairs well with couscous or crusty bread.