Honey-Kissed Lamb Tagine with Apricots & Almonds
A deeply aromatic North African stew where fall-apart lamb shoulder mingles with golden apricots, warm cinnamon, and toasted almonds. Slow-simmered until the sauce becomes velvety and rich, this tagine fills your kitchen with the intoxicating scents of a Marrakech spice market.
Ingredients
- 2.5 lbs lamb shoulder, cut into 2-inch chunks
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
+ 14 more ingredients
Instructions
Pat the lamb chunks dry with paper towels and season generously with salt, pepper, cumin, and coriander.
Heat olive oil in a large Dutch oven or tagine over medium-high heat. Sear the lamb in batches until deeply browned on all sides, about 3-4 minutes per batch. Remove and set aside.
Reduce heat to medium. Add the diced onion and cook until soft and golden, about 6-7 minutes. Add the garlic and ginger, stirring for 1 minute until fragrant.
Stir in the cinnamon, turmeric, and bloomed saffron with its liquid. Cook for 30 seconds to toast the spices.
Return the lamb to the pot. Pour in the crushed tomatoes and stock, scraping up any browned bits from the bottom.
Bring to a gentle simmer, then cover and reduce heat to low. Cook for 1 hour, stirring occasionally.
Add the dried apricots and honey. Stir to combine, cover again, and continue cooking for another 45-60 minutes until the lamb is fork-tender and the sauce has thickened.
Taste and adjust seasoning. Serve over fluffy couscous, garnished with toasted almonds and fresh cilantro.
Nutrition Estimate
Per serving • Estimated by Blinner AI