Lamb Tagine with Apricots

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •2 lbs lamb shoulder, cut into 1-inch pieces
• •2 tbsp olive oil
• •1 large onion, chopped
• •3 cloves garlic, minced
• •1 tsp ground cumin
• •1 tsp ground coriander
• •1 tsp ground ginger
• •1/2 tsp ground cinnamon
• •1/2 tsp ground turmeric
• •1/4 tsp cayenne pepper
• •1 can (14 oz) diced tomatoes, drained
• •1 cup chicken or beef broth
• •1 cup dried apricots, halved
• •1/2 cup almonds, toasted and chopped
• •Salt and black pepper to taste
• •Fresh cilantro or parsley for garnish (optional)

Instructions

1. 1

   In a large pot or tagine, heat the olive oil over medium heat.

2. 2

   Add the onions and garlic, and sauté until softened, about 5 minutes.

3. 3

   Season the lamb pieces with salt and pepper, and add them to the pot. Brown the lamb on all sides, about 10 minutes.

4. 4

   Stir in the cumin, coriander, ginger, cinnamon, turmeric, and cayenne. Cook for another 2 minutes until fragrant.

5. 5

   Add the diced tomatoes and broth to the pot, and bring to a simmer.

6. 6

   Once simmering, reduce the heat to low, cover, and cook for 30 minutes, stirring occasionally.

7. 7

   After 30 minutes, add the apricots and continue to cook for another 15 minutes, until the lamb is tender.

8. 8

   Finish by sprinkling the toasted almonds on top and garnish with fresh cilantro or parsley before serving.