Lamb Tagine with Apricots, Olives, and Buttered Almonds

1. Prepare and Season the Lamb

Preheat your oven to 325°F. Trim any excess fat from the lamb, then mix the chunks with minced garlic, kosher salt, freshly ground black pepper, sweet paprika, ground ginger, and ground cumin in a Dutch oven or cast-iron pot.

2. Add Onions and Begin Cooking

Add both minced and quartered Spanish onions to the pot with the seasoned lamb. Place the pot over medium heat and cook for about 3 minutes, until the spices are aromatic. Add a bit of water, cinnamon sticks, and a large pinch of crumbled saffron.

3. Braise the Lamb

Cover the pot and transfer it to the preheated oven. Braise the lamb for 45 minutes, then turn the meat and add the reserved onion slices on top. Continue braising for another 45 minutes to an hour until the lamb is tender.

4. Add Apricots and Olives

Transfer cooked lamb to a bowl using a slotted spoon. Add ¾ cup of sliced apricots and cracked green olives to the pot with the onions and lamb broth, then simmer for about 10 minutes to reduce the broth.

5. Prepare Almond Topping

Melt butter in a small skillet and brown the sliced almonds with the remaining apricots. This will be used for garnishing the dish.

6. Serve the Tagine

Return the lamb to the pot. Serve the lamb tagine garnished with chopped parsley or cilantro alongside couscous topped with buttered almond and apricot mixture.