Lamb Tagine with Apricots, Olives, and Buttered Almonds

1. Brown the Lamb with Spices

Start by heating your pot on the stove and adding the lamb shoulder chops. As the lamb begins to sizzle, sprinkle in the ground ginger, cumin, and paprika, then nestle in the cinnamon sticks and a pinch of saffron. Allow these spices to mingle with the lamb, releasing their warm and enticing aromas.

2. Simmer the Lamb

Once the spices have bloomed and the lamb has browned slightly, cover the pot and let the ingredients simmer gently until the meat is tender. This gentle simmering is where the magic happens, as the lamb absorbs the spices and becomes succulent.

3. Slow Cook in Oven

When the lamb is tender, transfer the pot to a preheated oven and allow it to cook slowly until the meat is so tender it falls off the bone. This slow cooking process is what makes the lamb melt-in-your-mouth delicious, ensuring that every morsel is infused with the tagine's rich flavors.

4. Prepare Garnish

While the lamb is in the oven, prepare the garnish. Melt butter in a frying pan and add the almonds, toasting them until they are golden and fragrant. This simple step adds a delightful crunch and buttery richness to the final dish.

5. Serve

To serve, arrange the tender lamb on a bed of fluffy couscous and scatter the toasted almonds over the top. The contrast of textures and flavors will make every bite a pleasure. Finish by drizzling the buttered almonds over the dish for an added touch of luxury.