Moroccan Lamb Tagine with Apricots

local_grocery_store Ingredients

• 2 pounds lamb shoulder, cut into chunks, trimmed of excess fat
• 2 tablespoons olive oil
• 1 onion, chopped
• 4 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground turmeric
• 1 cup dried apricots, halved
• 2 cups chicken broth
• 2 tablespoons honey
• 2 tablespoons lemon juice
• to taste salt
• for garnish fresh cilantro, chopped

restaurant_menu Method

1. 1.Heat olive oil in a large pot over medium heat.
2. 2.Add the lamb and cook until browned on all sides. Remove the lamb from the pot and set aside.
3. 3.In the same pot, add the chopped onion and minced garlic. Cook until softened.
4. 4.Add the cumin, coriander, cinnamon, ginger, and turmeric. Stir to coat the onions and garlic with the spices.
5. 5.Return the lamb to the pot and add the dried apricots, chicken broth, honey, and lemon juice.
6. 6.Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until the lamb is tender.
7. 7.Season with salt to taste.
8. 8.Serve the Moroccan Lamb Tagine with Apricots over couscous or with crusty bread. Garnish with fresh cilantro.
9. 9.Enjoy!

lightbulb_outline Tips

• chevron_rightFor extra flavor, marinate the lamb in the spice mixture overnight before cooking.
• chevron_rightIf you prefer a thicker sauce, you can add a slurry of cornstarch and water during the last few minutes of cooking.
• chevron_rightFeel free to add other vegetables like carrots or bell peppers to the tagine for added color and texture.
• chevron_rightLeftovers can be stored in the refrigerator for up to 3 days or frozen for later enjoyment.