Moroccan Lamb Tagine with Apricots and Almonds
This Moroccan Lamb Tagine with Apricots and Almonds is a slow-cooked masterpiece, brimming with the exotic aromas of North African spices that gently perfume your kitchen as it simmers. The lamb shoulder, braised for hours, becomes incredibly tender, practically melting in your mouth, absorbing the rich, complex flavors of turmeric, cumin, coriander, and cinnamon. The sweet tang of dried apricots and the subtle crunch of blanched almonds add delightful textural and flavor contrasts, creating a harmonious balance that is both comforting and exciting. It's a dish that tells a story of warmth and hospitality, a true culinary journey that culminates in a deeply satisfying and aromatic meal.
Ingredients
- •2 pounds boneless lamb shoulder, cut into 1.5-inch cubes
- •2 tablespoons olive oil
- •1 large yellow onion, chopped
- •4 cloves garlic, minced
- •1 tablespoon grated fresh ginger
- •1 teaspoon ground turmeric
- •1 teaspoon ground cumin
- •1 teaspoon ground coriander
- •0.5 teaspoon ground cinnamon
- •0.5 teaspoon smoked paprika
- •Pinch of saffron threads, steeped in 2 tablespoons hot water
- •1 (14.5-ounce) can diced tomatoes, undrained
- •3 cups chicken broth
- •1 cup dried apricots, halved
- •0.5 cup blanched almonds
- •2 tablespoons honey
- •0.25 cup fresh cilantro, chopped
- •2 cups dry couscous
- •Optional: Toasted sesame seeds for garnish
Instructions
- 1
Pat the lamb cubes dry with paper towels. Season generously with salt and pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb in batches on all sides, about 5-7 minutes per batch. Remove lamb and set aside.
- 2
Reduce heat to medium. Add chopped onion to the pot and cook until softened, about 5-7 minutes. Add minced garlic and grated ginger, cooking for 1 minute until fragrant.
- 3
Stir in the ground turmeric, cumin, coriander, cinnamon, and smoked paprika. Cook for 1 minute, stirring constantly, until fragrant.
- 4
Return the browned lamb to the pot. Add the steeped saffron with its water, diced tomatoes, and chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook for 2.5 hours, stirring occasionally, until the lamb is very tender.
- 5
Add the halved dried apricots and blanched almonds to the pot. Continue to simmer, covered, for another 30 minutes, or until the apricots are plump and the flavors have melded.
- 6
Stir in the honey and fresh chopped cilantro. Taste and adjust seasoning as needed.
- 7
While the tagine finishes, prepare the couscous according to package directions.
- 8
Serve the Moroccan Lamb Tagine hot over a bed of fluffy couscous. Garnish with toasted sesame seeds if desired.
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