240 minutes
A traditional North African dish featuring lamb slow-cooked with apricots, almonds, and a rich blend of spices.
teaspoons
Lamb Pieces, cut into chunks
0 lb
Chicken Stock, warmed
cups
Dried Apricots, soaked in stock
0 oz
tablespoons
Onion, chopped
each
tablespoons
Fresh Ginger, grated
0 oz
each
Ground Spices, mixed
teaspoons
Fresh Cilantro, chopped
0 bunches
tablespoons
Slivered Almonds, toasted
0 oz
Scallions, chopped
0 bunches
Flat Leaf Parsley, chopped
0 bunches
Lemon Juice, freshly squeezed
tablespoons
1. Season the Lamb
Season the lamb pieces generously with 2 teaspoons of kosher salt and let them sit for an hour to a whole day in the refrigerator.
2. Soak the Apricots
Warm the stock in a small pot and add the dried apricots to soak for at least 15 minutes.
3. Brown the Lamb
Heat olive oil in a tagine or heavy-bottomed pot and brown the lamb in batches for about 10 minutes each.
4. Cook the Onions and Spices
Cook the onions in the same pot until soft and golden, about 10 minutes, then add the remaining salt, tomato paste, grated ginger, a cinnamon stick, and ground spices.
5. Simmer the Lamb
Add the lamb back into the pot, pour in the stock and apricots, and half of the chopped cilantro. Cover and cook in the oven for 2 1/2 to 3 hours at a low temperature.
6. Toast the Almonds
Melt butter in a small skillet with another cinnamon stick and toast the slivered almonds with a touch of salt until golden, about 5 to 7 minutes.
7. Finish the Tagine
Skim off any excess fat from the tagine, stir in the remaining butter, and top with toasted almonds, scallions, parsley, and the rest of the cilantro. Add a squeeze of lemon juice before serving.
Opt for bone-in shoulder or shank for more flavor and tenderness after long cooking. If using boneless, shoulder meat is recommended for its balance of lean and fat.
Marinate the meat overnight with spices like cumin, coriander, cinnamon, turmeric, ginger, and paprika, along with garlic, olive oil, and lemon juice to enhance flavor and tenderize the meat.
Caramelize the lamb in batches in a heavy-bottomed pot or Dutch oven to build a rich fond and add depth to the sauce.
Use a pre-soaked tagine pot and start on low heat, or a Dutch oven for even heat distribution.
Briefly toast spices in a dry pan before using them to release essential oils and intensify aroma.
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