Ingredients:
2 lbs lamb shoulder, cut into chunks
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper (optional)
1 cup diced tomatoes
1 cup chicken or lamb broth
1/2 cup dried apricots, halved
1/4 cup almonds, toasted
Salt and freshly ground black pepper to taste
Fresh cilantro or parsley for garnish
INSTRUCTIONS
Step 1
Heat olive oil in a tagine or heavy-bottomed pot over medium heat. Add chopped onion and cook until translucent.
Step 2
Add minced garlic and cook for another minute.
Step 3
Stir in ground cumin, coriander, cinnamon, ginger, turmeric, and cayenne pepper (if using). Cook for 1-2 minutes until fragrant.
Step 4
Add lamb chunks to the pot, stirring to coat with the spice mixture. Brown the meat on all sides.
Step 5
Pour in diced tomatoes and broth. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until the lamb is tender.
Step 6
In the last 30 minutes of cooking, add dried apricots.
Step 7
Season with salt and pepper to taste. Garnish with toasted almonds and fresh cilantro or parsley before serving.
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