Lamb Tagine with Apricots and Almonds

Ingredients

• lamb shoulder800g
• onion2 medium
• garlic cloves4
• ground ginger1 tsp
• ground cumin1 tsp
• ground cinnamon1 tsp
• saffron threads1/2 tsp
• dried apricots150g
• blanched almonds100g
• honey2 tbsp
• olive oil2 tbsp
• salt1 tsp
• black pepper1/2 tsp
• fresh cilantro1/4 cup, chopped

Directions

1. 1

   In a large bowl, toss the lamb pieces with ground ginger, cumin, cinnamon, saffron, salt, and pepper. Let marinate for at least 30 minutes.

2. 2

   Heat olive oil in a tagine or heavy-bottomed pot over medium heat. Add the onions and garlic, and cook until soft and translucent, about 5 minutes.

3. 3

   Add the marinated lamb and cook until browned on all sides, about 5-7 minutes. Stir in the honey and 1 cup of water. Bring to a simmer, then reduce heat to low, cover, and cook for 1 hour, stirring occasionally.

4. 4

   Add the dried apricots and continue to cook, covered, for another 20-30 minutes, until the lamb is tender and the sauce has thickened.

5. 5

   While the tagine cooks, toast the almonds in a dry skillet over medium heat until golden and fragrant. Set aside.

6. 6

   Stir in the toasted almonds and fresh cilantro just before serving. Adjust seasoning to taste. Serve hot with couscous or crusty bread.