Moroccan Lamb Tajine with Apricots and Almonds

Ingredients

• 1.5 kg (3.3 lbs) lamb shoulder, cut into chunks 1.5 kg (3.3 lbs) lamb shoulder, cut into chunks
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 cup dried apricots 1 cup dried apricots
• 1/2 cup blanched almonds 1/2 cup blanched almonds
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 7g
• Carbohydrates (total, sugars): 20g, 15g
• Protein: 35g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large Tajine or a heavy-bottomed pot over medium heat.
2. 2.
   Add the chopped onions and minced garlic, and sauté until they turn golden brown.
3. 3.
   Add the lamb chunks to the pot and brown them on all sides.
4. 4.
   Sprinkle the ground cumin, coriander, ginger, cinnamon, paprika, turmeric, salt, and black pepper over the lamb. Stir well to coat the meat with the spices.
5. 5.
   Pour in the chicken broth and bring it to a simmer.
6. 6.
   Cover the Tajine or pot and let it cook on low heat for about 2 hours, or until the lamb becomes tender.
7. 7.
   Add the dried apricots and blanched almonds to the Tajine, and continue cooking for an additional 30 minutes.
8. 8.
   Once the lamb is fork-tender and the flavors have melded together, remove from heat.
9. 9.
   Garnish with fresh cilantro or parsley before serving.

Treat your ingredients with care...

• Lamb shoulder — Trim any excess fat from the lamb shoulder before cutting it into chunks to ensure a leaner and healthier dish.
• Dried apricots — Soak the dried apricots in warm water for 10 minutes before adding them to the Tajine. This will help them rehydrate and become plump and tender.

Tips & Tricks

• For an extra burst of flavor, marinate the lamb chunks in the spice mixture overnight before cooking.
• If you prefer a thicker sauce, you can remove the cooked lamb and apricots from the Tajine and simmer the sauce on the stovetop until it reaches the desired consistency.
• Feel free to add other vegetables such as carrots or potatoes to the Tajine for added texture and flavor.
• If you don't have a Tajine, you can use a heavy-bottomed pot or a slow cooker as an alternative.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Moroccan Lamb Tajine with fluffy couscous or crusty bread to soak up the flavorful sauce. Accompany it with a side of fresh salad or steamed vegetables for a complete and satisfying meal.

Presentation advice

Present the Tajine in its traditional earthenware dish, garnished with a sprinkle of fresh cilantro or parsley. The vibrant colors of the dish, along with the aromatic aroma, will captivate your guests.