Moroccan Spiced Lamb & Vegetable Tagine with Coconut Rice

Ingredients

• 1 pound lamb stew meat, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cinnamon
• Pinch of saffron threads (optional)
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 cup vegetable broth
• 1 sweet potato, peeled and diced
• 1 cup chopped cabbage
• 1/2 cup chopped dried apricots
• Salt and pepper to taste
• 1 cup rice
• 1 cup coconut milk
• 1/2 cup water
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Season lamb with salt and pepper. Brown the lamb in the pot in batches, then set aside.
3. Add onion to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
4. Stir in cumin, coriander, turmeric, cinnamon, and saffron (if using). Cook for 1 minute until fragrant.
5. Return the lamb to the pot. Add diced tomatoes, vegetable broth, sweet potato, cabbage, and dried apricots.
6. Bring to a simmer, then reduce heat to low, cover, and cook for at least 1.5-2 hours, or until lamb is tender. Stir occasionally.
7. While the tagine simmers, prepare the coconut rice: Rinse rice until water runs clear. In a saucepan, combine rice, coconut milk, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until rice is cooked and liquid is absorbed.
8. Season the tagine with salt and pepper to taste.
9. Serve the lamb tagine over coconut rice, garnished with fresh cilantro.