Lamb Tagine with Apricots

Ingredients

• 2 pounds lamb shoulder, cut into 2-inch chunks
• 2 tablespoons olive oil
• 1 large onion, sliced
• 4 cloves garlic, minced
• 1 tablespoon ground ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 1 cup dried apricots
• 1 cup beef broth
• 1/2 cup water
• 2 tablespoons honey
• 1 preserved lemon, quartered (optional)
• 1/2 cup green olives
• salt and pepper to taste
• 2 tablespoons fresh cilantro, chopped

Instructions

1. Heat olive oil in a tagine or large heavy-bottomed pot over medium-high heat.
2. Brown the lamb chunks in batches, about 3-4 minutes per side. Remove and set aside.
3. Add sliced onions to the pot and cook until softened, about 5 minutes.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Add ginger, cumin, cinnamon, turmeric, and cayenne pepper. Cook for 2 minutes, stirring constantly.
6. Return the lamb to the pot and stir to coat with spices.
7. Add dried apricots, beef broth, water, and honey. Stir well.
8. Bring to a simmer, then reduce heat to low. Cover and cook for 1.5 to 2 hours until lamb is tender.
9. Add preserved lemon and green olives in the last 15 minutes of cooking.
10. Season with salt and pepper to taste.
11. Garnish with fresh cilantro before serving.

Notes

• A traditional tagine pot distributes heat evenly, but a Dutch oven works equally well.
• Prep all spices and ingredients before starting to cook for smooth execution.
• If dried apricots are very hard, soak them in warm water for 15 minutes before adding.
• Preserved lemons add authentic flavor but can be substituted with fresh lemon zest if unavailable.
• This dish tastes even better the next day as flavors meld together.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Serve over couscous or with crusty bread to soak up the sauce.