Moroccan Lamb Tagine

Instructions

1. 1

   Heat olive oil in a large tagine or heavy-bottomed pot over medium-high heat. Season lamb chunks with salt and pepper, then brown on all sides in batches. Remove and set aside.

2. 2

   In the same pot, sauté onions until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.

3. 3

   Add all the spices (cinnamon, cumin, coriander, paprika, ginger) and saffron. Stir constantly for 30 seconds to toast the spices.

4. 4

   Return the lamb to the pot and add the stock and crushed tomatoes. Bring to a simmer, then reduce heat to low.

5. 5

   Cover tightly and simmer for 1 hour, stirring occasionally and adding water if needed to prevent sticking.

6. 6

   Add the dried apricots, prunes, and honey. Continue cooking covered for another 45 minutes to 1 hour until the lamb is fork-tender.

7. 7

   In the last 15 minutes of cooking, toast the almonds in a dry pan until golden brown.

8. 8

   Taste and adjust seasoning with salt and pepper. The sauce should be thick and rich.

9. 9

   Garnish with toasted almonds and fresh cilantro before serving. Traditionally served with couscous or flatbread.