Moroccan Lamb Tagine

Ingredients

• Toasted almonds (1/4 cup, sliced)
• Fresh cilantro (1/4 cup, chopped)
• Honey (2 tablespoons)
• Dried prunes (1/2 cup)
• Dried apricots (1/2 cup)
• Chicken broth (1 cup)
• Canned diced tomatoes (1 can (14 ounces))
• Salt and pepper (to taste)
• Ground turmeric (1/2 teaspoon)
• Ground cinnamon (1/2 teaspoon)
• Ground coriander (1 teaspoon)
• Ground cumin (1 teaspoon)
• Ginger (1 tablespoon, grated)
• Garlic (4 cloves, minced)
• Onion (1 large, chopped)
• Lamb shoulder (2 pounds, cubed)

Instructions

1. In a large tagine or Dutch oven, heat some olive oil over medium heat.
2. Add the chopped onion, minced garlic, and grated ginger. Cook until the onion is soft and translucent.
3. Add the cubed lamb and cook until browned on all sides.
4. Stir in the ground cumin, ground coriander, ground cinnamon, ground turmeric, salt, and pepper. Cook for another minute to toast the spices.
5. Add the canned diced tomatoes and chicken broth. Bring to a 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 tender.
7. Add the dried apricots, dried prunes, and honey. Stir well to combine.
8. Cover and continue to simmer for another 15 minutes to allow the flavors to meld together.
9. Remove from heat and garnish with fresh cilantro and toasted almonds.
10. Serve the Moroccan lamb tagine hot with couscous or crusty bread.