Lamb Tagine with Apricots

Ingredients

• 1/2 cup olive oil
• 2.2 lbs diced lamb loin
• 2 medium onions, chopped
• 2 inches fresh ginger, peeled and grated
• 1/2 tsp salt
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 2 cinnamon sticks
• pinch of saffron
• 1 cup dried apricots
• 1/2 cup honey
• 2 tsp orange blossom flower water [optional]
• fresh cilantro, chopped
• 1/2 cup slivered almonds, toasted

Instructions

1. 1

   Heat half the olive oil in a large lidded pan over medium-high heat. Add the lamb pieces and cook until they are well browned on all sides. Once browned, remove the lamb from the pan and set aside.

2. 2

   In the same pan, add the remaining oil. Reduce the heat to medium and add the onions and ginger, frying until the onions are softened and golden. This step will also help to lift any lamb bits stuck to the bottom of the pan, adding more flavor to the dish.

3. 3

   Return the browned lamb to the pan with the onions. Season with salt, then add coriander, cinnamon, ground cumin, cinnamon sticks, and saffron. Stir well to combine.

4. 4

   Pour enough water just to cover the meat. Bring to a boil, then reduce heat to low. Cover and simmer for about 2 hours.

5. 5

   Add the dried apricots and simmer for another 30 minutes.

6. 6

   Stir in the honey and, if using, the orange blossom water.

7. 7

   Serve on a bed of fluffy couscous, garnished with chopped cilantro and toasted slivered almonds.