Moroccan-Spiced Lamb Tagine with Apricots & Almonds

Ingredients

• 1 pound lamb stew meat, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 large 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 cup vegetable broth
• 1/2 cup dried apricots, halved
• 1/4 cup slivered almonds, toasted
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Cooked rice, for serving

Instructions

1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. Season lamb with salt and pepper. Sear the lamb in batches until browned on all sides. Remove and set aside.
3. Add onion to the pot and cook until softened, about 5 minutes. Add garlic and cook for another minute.
4. Stir in cumin, coriander, turmeric, cinnamon, and saffron (if using). Cook for 1 minute, stirring constantly.
5. Return the lamb to the pot. Pour in vegetable broth.
6. Add apricots. Bring to a simmer, then reduce heat to low, cover, and cook for 2-2.5 hours, or until the lamb is very tender.
7. Stir in toasted almonds just before serving. Garnish with fresh cilantro.
8. Serve hot over cooked rice.