Moroccan Lamb Tagine

Ingredients

• 2 1/2 lb s lamb shoulder, cut into 2-inch cubes
• 2 tbsp olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tsp cumin
• 2 tsp cinnamon
• 1 tsp turmeric
• 1 tsp coriander
• 1/2 tsp cayenne pepper
• 1 can (14 oz) diced tomatoes
• 1 cup chicken broth
• 1 cup dried apricots, halved
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp honey
• salt and pepper to taste
• fresh mint and toasted almonds, for garnish
• couscous, for serving

Steps

1. 1

   Season lamb with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat and brown lamb in batches. Remove and set aside.

2. 2

   Add onion to the pot and cook until softened, about 5 minutes. Add garlic and ginger, cook 1 minute.

3. 3

   Stir in cumin, cinnamon, turmeric, coriander, and cayenne. Toast spices for 30 seconds.

4. 4

   Add diced tomatoes, chicken broth, and honey. Return lamb to the pot and bring to a simmer.

5. 5

   Cover and cook on low heat for 1.5 hours until lamb is tender.

6. 6

   Add apricots and chickpeas. Cover and cook another 20 minutes.

7. 7

   Adjust seasoning with salt, pepper, and honey as needed.

8. 8

   Serve over couscous, garnished with fresh mint and toasted almonds.