Lamb Tagine with Cherries and Almonds Recipe

Description:

A rich and deeply flavorful lamb tagine, the lamb is incredibly tender and falls apart easily. The sauce is a vibrant reddish-brown, studded with plump, juicy cherries and crunchy almonds. The apricots add a subtle sweetness that balances the savory lamb and spices. The overall appearance is hearty and inviting, with a glossy sheen from the reduced sauce. The contrasting textures of the tender lamb, chewy cherries, crunchy almonds, and the slightly thickened sauce create a delightful sensory experience. The vibrant red of the cherries and the deep brown of the lamb create a visually appealing dish, further enhanced by the bright green of the fresh cilantro garnish.

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 cup dried cherries
• - 1/2 cup slivered almonds, toasted
• - 1 (14.5 oz) can diced tomatoes, undrained
• - 1 cup lamb stock
• - 1/2 cup dried apricots, chopped
• - 2 tbsp olive oil
• - Salt and pepper to taste
• - 1/4 cup chopped fresh cilantro, for garnish
• - 1 tbsp brown sugar

Instructions:

1. 1. Season the lamb cubes generously with salt, pepper, cumin, coriander, turmeric, and cayenne pepper (if using). Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb cubes in batches, ensuring not to overcrowd the pot. 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), lamb stock, dried cherries, and chopped apricots. Bring the mixture to a simmer.
4. 4. Reduce the heat to low, cover the pot, and let it simmer gently for at least 1.5 hours, or until the lamb is very tender. Stir occasionally to prevent sticking. If the liquid evaporates too much, add a little more water.
5. 5. After 1.5 hours, stir in the toasted slivered almonds and brown sugar. Continue to simmer, uncovered, for another 15 minutes, allowing the sauce to thicken slightly.
6. 6. Taste and adjust seasoning with salt and pepper as needed. If the sauce is too tart, add a pinch more brown sugar. If it's too thin, simmer uncovered for a few more minutes.
7. 7. Remove from heat and stir in the chopped fresh cilantro.
8. 8. Serve hot, garnished with extra cilantro and toasted almonds, if desired. The lamb can be served with couscous, rice, or crusty bread to soak up the delicious sauce.