Lamb Tagine with Apricots

Ingredients

Lamb shoulder

2 pounds, cut into chunks

Olive oil

2 tablespoons

Onion

1 large, diced

Garlic

4 cloves, minced

Ground cumin

2 teaspoons

Ground coriander

1 teaspoon

Ground cinnamon

1 teaspoon

Ground turmeric

1/2 teaspoon

Dried apricots

1 cup, chopped

Chicken stock

2 cups

Honey

2 tablespoons

Salt

to taste

Black pepper

to taste

Fresh coriander

for garnish

Instructions

1. Heat the olive oil in a large tagine or casserole dish over medium heat.
2. Add the lamb shoulder chunks and sear until browned on all sides, about 5-7 minutes. Remove the lamb from the dish and set aside.
3. In the same dish, add the diced onion and minced garlic. Sauté until softened, about 3-4 minutes.
4. Stir in the ground cumin, coriander, cinnamon, and turmeric. Cook for an additional minute until the spices are fragrant.
5. Return the browned lamb to the dish. Pour in the chicken stock, then add the chopped dried apricots and honey. Season with salt and pepper to taste.
6. Cover the dish and let it simmer over low heat for 2 hours, stirring occasionally, until the lamb is tender and the sauce has thickened.
7. Before serving, sprinkle with fresh coriander for a burst of color and flavor.