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Lamb Tagine
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Ingredients
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4 lb.
boneless lamb roast, cut into 1" pieces
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Kosher salt
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3 c.
low-sodium chicken broth
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1 c.
dried apricots
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3 Tbsp.
extra-virgin olive oil
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1
medium onion, chopped
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4
cloves garlic, sliced
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2 tsp.
freshly minced ginger
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2 Tbsp.
tomato paste
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1
cinnamon stick
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Small pinch of saffron
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1/2 tsp.
ground turmeric
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1/2 tsp.
ground coriander
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1/4 tsp.
ground cardamom
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1/4 tsp.
ground nutmeg
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1/4 tsp.
ground cloves
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Freshly ground black pepper
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1/4 c.
freshly chopped cilantro, plus more for garnish
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1/2 c.
toasted almond slivers
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Torn mint leaves, for serving
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Cooked couscous, for serving
- In a large bowl, toss lamb with about 2 teaspoons salt. Let sit at room temperature for 1 hour or overnight in the refrigerator.
- In a small saucepan over medium-high heat, bring chicken broth to a boil. Remove from heat and add dried apricots. Let sit at least 15 minutes.
- In a tagine over medium-high heat, heat oil. Add lamb and cook until golden, about 4 minutes per side. Work in batches as necessary. Remove lamb from pot and place on a plate.
- Reduce heat to medium and add onion to the pot. Cook until soft, 5 minutes. Add garlic and ginger and cook until fragrant, 1 minute more, then add tomato paste and stir until coated. Add cinnamon stick, saffron, and spices and cook until toasted, 1 minute more.
- Add lamb, apricots, and broth to pot and season with salt and pepper. Bring to a boil, then reduce heat and let simmer, covered, until lamb is tender and liquid is reduced, about 1½ hours.
- Remove from heat and stir in cilantro. Garnish with toasted almonds, mint, and more cilantro. Serve over warm couscous.
Enjoy!
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