Moroccan Spiced Lamb Tagine

• •2 lb Lamb shoulder (cut into 1-inch cubes)
• •2 tbsp Olive oil
• •1 piece Onion (chopped)
• •4 cloves Garlic (minced)
• •1 tbsp Ginger (grated)
• •1 piece Cinnamon stick
• •1 tsp Turmeric
• •1 tsp Cumin
• •1 tsp Coriander (ground)
• •0.3 tsp Saffron threads (soaked in 2 tbsp warm water)
• •2 cups Chicken broth
• •0.8 cup Dried apricots
• •0.8 cup Medjool dates (pitted and quartered)
• •1 tbsp Honey
• •1 tbsp Lemon juice
• •1.5 cups Couscous
• •0.3 cup Fresh cilantro (chopped, for garnish)
• •0.3 cup Toasted almonds (for garnish)

Instructions

1. 1

   Heat olive oil in a large Dutch oven or tagine over medium-high heat. Brown the lamb in batches, then set aside.

2. 2

   Add onion to the pot and cook until softened, about 5 minutes. Stir in garlic, ginger, cinnamon stick, turmeric, cumin, and coriander. Cook for 1 minute more, until fragrant.

3. 3

   Return the lamb to the pot. Pour in chicken broth and saffron water. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 hours, or until lamb is very tender.

4. 4

   Stir in apricots, dates, honey, and lemon juice. Simmer uncovered for another 15 minutes, or until the sauce has thickened slightly.

5. 5

   While the tagine simmers, prepare couscous according to package directions.

6. 6

   Serve the lamb tagine over couscous, garnished with fresh cilantro and toasted almonds.

Chef's Tips

• 💡For a richer flavor, use bone-in lamb shoulder.
• 💡Adjust the amount of honey and lemon juice to your taste.
• 💡Serve with a side of harissa for extra heat.