Lamb Tagine with Apricots and Almonds

Ingredients

• •2 lbs lamb shoulder, cut into 2-inch chunks
• •2 tablespoons olive oil
• •1 large onion, sliced
• •3 cloves garlic, minced
• •2 teaspoons ground cumin
• •1 teaspoon ground cinnamon
• •1 teaspoon ground ginger
• •1/2 teaspoon cayenne pepper
• •1 cup dried apricots
• •1/2 cup sliced almonds
• •2 cups chicken or lamb stock (gluten-free)
• •1 teaspoon salt

Directions

1. 1Heat olive oil in a large pot or tagine over medium-high heat. Brown the lamb chunks in batches, about 3-4 minutes per side, then set aside.
2. 2In the same pot, sauté the sliced onion until softened, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
3. 3Stir in cumin, cinnamon, ginger, and cayenne pepper, cooking for 1 minute to bloom the spices.
4. 4Return the lamb to the pot and add the stock and salt. Bring to a simmer, cover, and cook for 40 minutes until the lamb is tender.
5. 5Add the dried apricots and continue cooking covered for 15 minutes more.
6. 6Toast the almonds in a dry skillet over medium heat for 3-4 minutes until fragrant, then stir them into the tagine.
7. 7Simmer uncovered for 5 minutes to allow flavors to meld. Taste and adjust seasoning as needed before serving over couscous or rice.

💡 Add dried apricots late enough in lamb tagine that they plump but keep shape; simmering them for the full braise turns them into the sauce. Slow cooker: brown the meat first, then cook LOW 7–8 hours, or HIGH 3–4 hours, adding any greens, dairy or fresh herbs in the last 15 minutes.

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