Moroccan Lamb Tagine

Ingredients

Olive oil

2 tablespoons

Onion

1 large, chopped

Garlic

4 cloves, minced

Ginger

1 tablespoon, grated

Lamb shoulder

2 pounds, cubed

Ground cumin

2 teaspoons

Ground coriander

1 teaspoon

Ground cinnamon

1 teaspoon

Ground turmeric

1/2 teaspoon

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Canned diced tomatoes

1 (14.5 oz) can

Chicken broth

2 cups

Dried apricots

1 cup, chopped

Dried prunes

1 cup, chopped

Honey

2 tablespoons

Toasted almonds

1/2 cup, for garnish

Fresh cilantro

1/4 cup, chopped, for garnish

Instructions

1. In a large tagine or Dutch oven, heat the olive oil over medium heat.
2. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes soft and translucent, about 5 minutes.
3. Increase the heat slightly and add the cubed lamb. Cook until browned on all sides, approximately 8-10 minutes.
4. Stir in the ground cumin, ground coriander, ground cinnamon, ground turmeric, salt, and pepper. Cook for another minute to toast the spices and release their aromatic flavors.
5. Pour in the canned diced tomatoes and chicken broth. Bring the mixture to a gentle simmer.
6. Cover the tagine or Dutch oven and let it simmer on low heat for about 1.5 to 2 hours, or until the lamb is fork-tender.
7. After the lamb is tender, add the chopped dried apricots, dried prunes, and honey. Stir well to combine the ingredients.
8. Cover and continue to simmer for another 15 minutes to allow the flavors to meld beautifully.
9. Remove from heat and garnish with toasted almonds and fresh cilantro.
10. Serve the Moroccan lamb tagine hot with fluffy couscous or crusty bread to soak up the delicious sauce.