Lamb Tagine with Apricot and Saffron Recipe

Description:

A vibrant and aromatic stew, the Lamb Tagine with Apricot and Saffron is a feast for the senses. The lamb is incredibly tender, falling apart easily with a fork. The sauce is a deep reddish-orange hue from the saffron and paprika, studded with glistening apricots and plump prunes. A fragrant cloud of warm spices, including cumin, coriander, and turmeric, rises from the pot, hinting at the deliciousness within. The cilantro adds a fresh, herbaceous note that cuts through the richness of the lamb and fruit. The overall presentation is rustic yet elegant, making it perfect for a special occasion or a cozy weeknight dinner.

Ingredients:

• - 1.5 lbs boneless lamb shoulder, cut into 1-inch cubes
• - 1 large onion, chopped
• - 2 cloves garlic, minced
• - 1 inch ginger, grated
• - 1 tsp ground cumin
• - 1 tsp ground coriander
• - 1/2 tsp turmeric
• - 1/4 tsp cayenne pepper (optional)
• - 1/2 cup dried apricots, chopped
• - 1 cup chicken broth
• - 1/2 cup dried prunes
• - 1/4 cup chopped fresh cilantro
• - 1/4 tsp saffron threads
• - 2 tbsp olive oil
• - Salt and pepper to taste

Instructions:

1. 1. In a large pot or Dutch oven, heat olive oil over medium-high heat. Brown the lamb cubes in batches, ensuring not to overcrowd the pot. This will take about 8-10 minutes total. Remove the browned lamb and set aside.
2. 2. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.
3. 3. Stir in the ground cumin, coriander, turmeric, and cayenne pepper (if using). Cook for 1 minute more, stirring constantly, until fragrant.
4. 4. Return the browned lamb to the pot. Add the chopped apricots, chicken broth, and prunes. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 hours, or until the lamb is very tender.
5. 5. While the lamb is cooking, steep the saffron threads in 2 tablespoons of hot water for at least 15 minutes to extract the color and flavor.
6. 6. After 1.5 hours, stir in the saffron infusion and chopped cilantro. Season with salt and pepper to taste. Simmer uncovered for another 15 minutes to reduce the sauce slightly and allow the flavors to meld.
7. 7. Taste and adjust seasoning as needed. The sauce should be rich and slightly sweet.
8. 8. Serve the Lamb Tagine with Apricot and Saffron hot, garnished with extra fresh cilantro, if desired. It is delicious served with couscous or crusty bread for soaking up the flavorful sauce.