Lamb Tagine with Apricots and Almonds Recipe

Description:

A rich and aromatic stew with tender, melt-in-your-mouth lamb. The sauce is a vibrant reddish-orange hue from the tomatoes and spices, speckled with the golden-brown toasted almonds and the deep green of the cilantro. The apricots add a sweet and slightly tart counterpoint to the savory lamb, creating a complex and delicious flavor profile. The overall texture is hearty and comforting, with the tender lamb falling apart easily and the sauce clinging beautifully to the meat and the fluffy couscous (optional). The saffron threads add a subtle, luxurious aroma and a delicate golden tint to the sauce. The dish is presented in a rustic, earthenware bowl, showcasing the beautiful colors and textures of the ingredients.

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 saffron threads
• - 1/2 cup dried apricots, halved
• - 1/4 cup slivered almonds, toasted
• - 1 (14.5 oz) can diced tomatoes, undrained
• - 1 cup chicken broth
• - 1/2 cup chopped cilantro
• - 2 tbsp olive oil
• - Salt and pepper to taste

Instructions:

1. 1. Season the lamb cubes generously with salt, pepper, cumin, coriander, and turmeric. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Brown the lamb cubes in batches, ensuring not to overcrowd the pot. This will take approximately 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. Return the browned lamb to the pot. Stir in the diced tomatoes (undrained), chicken broth, and saffron threads. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for at least 1.5 hours, or until the lamb is very tender. Stir occasionally to prevent sticking.
4. 4. After 1.5 hours, add the halved apricots to the pot. Continue to simmer uncovered for another 30 minutes, allowing the sauce to thicken slightly.
5. 5. While the tagine simmers, toast the slivered almonds in a dry skillet over medium heat for 2-3 minutes, or until lightly browned and fragrant. Watch carefully to prevent burning.
6. 6. Once the lamb is incredibly tender and the sauce has thickened, taste and adjust seasoning with salt and pepper as needed.
7. 7. Stir in the toasted almonds and chopped cilantro.
8. 8. Serve the Lamb Tagine hot, garnished with extra cilantro if desired. The lamb should be easily shredded with a fork.