Lamb Tagine with Apricots
A slow-cooked Moroccan savory stew featuring tender lamb and sweet fruit.
Contains common allergens
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Instructions
- 1
In a large bowl, toss the lamb cubes with the ginger, cinnamon, coriander, turmeric, salt, and pepper until well coated. Let sit for 30 minutes at room temperature.
- 2
Heat the olive oil in a Dutch oven or traditional tagine over medium-high heat. Working in batches, sear the lamb cubes until browned on all sides (about 5-7 minutes per batch). Remove the lamb and set aside.
- 3
In the same pot, add the chopped onion and sauté for 5 minutes until soft. Add the minced garlic and cook for 1 more minute.
- 4
Return the lamb (and any accumulated juices) to the pot. Pour in the broth, bringing it to a simmer. Use a wooden spoon to scrape up any browned bits from the bottom of the pot.
- 5
Reduce the heat to low, cover the pot tightly, and simmer gently for 1.5 hours, stirring occasionally.
- 6
Stir in the dried apricots. Cover and simmer for an additional 30 minutes, or until the lamb is meltingly tender and the sauce has thickened. Garnish with toasted blanched almonds before serving.
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