Slow-Cooked Lamb Tagine with Apricots and Almonds

Ingredients

• lamb shoulder800g, cut into 3cm chunks
• onion2 large, finely chopped
• garlic cloves3, minced
• ground ginger1 tsp
• ground cinnamon1 tsp
• ground cumin1 tsp
• paprika1 tsp
• saffron threadsa pinch, soaked in 2 tbsp warm water
• dried apricots150g
• almonds50g, blanched and toasted
• honey1 tbsp
• olive oil2 tbsp
• fresh cilantroa handful, chopped (for garnish)
• salt and pepperto taste

Directions

1. 1

   In a tagine or heavy pot, heat olive oil over medium heat. Add the lamb chunks and brown on all sides. Remove and set aside.

2. 2

   In the same pot, add the onions and garlic. Cook until soft and translucent, about 5 minutes.

3. 3

   Return the lamb to the pot. Add the ginger, cinnamon, cumin, paprika, saffron with its soaking water, salt, and pepper. Stir to coat the meat with spices. Add enough water to just cover the meat (about 500ml). Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 hours, until lamb is tender.

4. 4

   Add the dried apricots and honey. Continue to cook, uncovered, for another 20-30 minutes, until the sauce thickens and the apricots are plump. Adjust seasoning.

5. 5

   Meanwhile, toast the almonds in a dry pan until golden and fragrant. Set aside.

6. 6

   Serve the tagine hot, garnished with toasted almonds and fresh cilantro. Accompany with couscous or crusty bread.