Moroccan-Spiced Lamb & Vegetable Tagine with Apricots & Almonds (Rice-Free)

Ingredients

• Lamb, cut into 1-inch cubes
• Onion, chopped
• Garlic, minced
• Carrots, chopped
• Zucchini, chopped
• Sweet Potato, chopped
• Dried apricots, halved
• Almonds, sliced
• Vegetable broth
• Cumin, ground
• Coriander, ground
• Turmeric, ground
• Cinnamon, ground
• Ginger, ground
• Saffron threads (optional)
• Olive oil
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Season lamb with salt and pepper.
2. Brown the lamb in batches, then remove and set aside.
3. Add onion to the pot and cook until softened. Add garlic and cook for another minute.
4. Add carrots, zucchini, and sweet potato and cook for a few minutes.
5. Stir in cumin, coriander, turmeric, cinnamon, ginger, and saffron (if using). Cook for 1 minute more to toast the spices.
6. Return the lamb to the pot. Add vegetable broth and dried apricots. Bring to a simmer.
7. Cover and cook over low heat for 1.5-2 hours, or until the lamb is tender and the vegetables are cooked.
8. Stir in the almonds during the last 15 minutes of cooking.
9. Serve hot, garnished with fresh cilantro (optional).