Lamb Tagine with Apricots and Almonds
Imagine the bustling souks of Marrakech, where the scent of cinnamon and saffron fills the air. This lamb tagine is my love letter to Moroccan cuisine. Tender lamb simmered with aromatic spices, sweet dried apricots, and crunchy toasted almonds creates a symphony of flavors. The slow cooking melds everything into a rich, velvety sauce that begs for crusty bread. It's comfort food with an exotic twist, perfect for a cozy dinner yet impressive enough for guests. The combination of sweet and savory will transport you straight to North Africa.
Ingredients
- lamb shoulder800g
- onion1 large
- garlic cloves3
- ground ginger1 tsp
- ground cinnamon1 tsp
- ground cumin1 tsp
- saffron threads1/4 tsp
- dried apricots150g
- blanched almonds50g
- chicken broth400ml
- honey1 tbsp
- salt1 tsp
- black pepper1/2 tsp
- fresh cilantro20g
Directions
- 1
In a bowl, mix the lamb with ginger, cinnamon, cumin, salt, and pepper. Let it marinate for 15 minutes.
- 2
Heat a tagine or heavy pot over medium heat. Add a little oil, then brown the lamb on all sides. Remove and set aside.
- 3
In the same pot, sauté the onion and garlic until soft. Add the saffron and return the lamb. Pour in the broth and bring to a simmer. Cover and cook on low for 1 hour.
- 4
Add the dried apricots and honey. Continue cooking for 20 minutes until the lamb is tender and the sauce has thickened.
- 5
Meanwhile, toast the almonds in a dry pan until golden. Set aside.
- 6
Taste and adjust seasoning. Garnish with toasted almonds and fresh cilantro. Serve hot with couscous or bread.
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