Moroccan Lamb Tagine with Apricots & Almonds

Step 1

Pat the lamb dry with paper towels and season generously with salt and pepper. Working in batches, heat 1.5 tbsp olive oil in a large heavy-bottomed pot or tagine over medium-high heat, then sear the lamb for 3-4 minutes per side until deeply golden brown. Transfer to a plate.

Step 2

Add the remaining 1.5 tbsp oil to the pot and sauté the sliced onions over medium heat for 5-6 minutes until soft and starting to caramelize. Stir in the minced garlic and ginger, cooking for about 1 minute until fragrant.

Step 3

Add the cumin, cinnamon, coriander, paprika, and turmeric to the pot, stirring constantly for 30 seconds to bloom the spices and release their oils. Stir in the tomato paste and cook for 1 minute, allowing the spices and paste to caramelize slightly.

Step 4

Pour in the stock, scraping any browned bits from the bottom of the pot with a wooden spoon. Return the lamb to the pot along with the saffron threads, then bring to a simmer over medium-high heat.

Step 5

Once simmering, reduce heat to low, cover partially, and braise for 45-50 minutes, stirring occasionally, until the lamb is fork-tender. The meat should break apart easily when pressed with the back of a spoon.

Step 6

Stir in the dried apricots, green olives, and toasted almonds, then simmer uncovered for 10-12 minutes until the apricots are soft and the sauce has reduced slightly and thickened. Taste and adjust seasoning with salt and pepper as needed.

Step 7

Remove from heat and stir in the fresh cilantro and mint just before serving. Transfer to a serving platter and serve warm with steamed couscous or crusty bread to soak up the fragrant broth.