Moroccan Lamb Tagine with Apricots and Almonds

Time and Servings:

• Prep Time: 15 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 2 hours 45 minutes
• Servings: 6 servings

Nutrition (per serving):

• Calories: 480 kcal
• Protein: 28g
• Fat: 32g
• Carbohydrates: 20g
• Fiber: 3g
• Sugar: 10g
• Sodium: 320mg

Ingredients:

• 2 lbs lamb shoulder, cut into chunks
• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp ground ginger
• 1/4 tsp saffron threads
• 1 cup chicken stock
• 1/2 cup dried apricots
• 1/4 cup slivered almonds, toasted
• Fresh cilantro, for garnish

Instructions:

1. Brown the Lamb:
   Heat olive oil in a tagine or Dutch oven over medium heat. Add the lamb chunks and brown on all sides, about 6-8 minutes. Remove the lamb and set aside.
2. Cook Onions and Spices:
   In the same pot, add the chopped onions and minced garlic. Sauté until softened, about 5 minutes. Stir in cinnamon, cumin, ginger, and saffron threads, cooking for 2 minutes to release the spices’ aroma.
3. Slow Cook the Lamb:
   Return the browned lamb to the pot. Pour in the chicken stock and stir to combine. Add the dried apricots, ensuring they are submerged. Cover the pot and reduce heat to low. Simmer for 2 to 2.5 hours, stirring occasionally, until the lamb is tender and the sauce has thickened slightly.
4. Finish with Almonds:
   Stir in the toasted slivered almonds just before serving to add texture and flavor.
5. Serve:
   Garnish with fresh cilantro and serve hot with couscous, flatbread, or rice.

Tips for Success:

• Soaking Saffron: Soak the saffron threads in a tablespoon of warm water for 5 minutes before adding to enhance their flavor.
• Tender Meat: Use low and slow cooking to ensure the lamb is melt-in-your-mouth tender.
• Customize Sweetness: Adjust the amount of dried apricots based on your preferred level of sweetness.
• Toasting Almonds: Toast the almonds in a dry skillet over medium heat for 2-3 minutes until golden brown.

Wine, Cocktail, or Drink Pairing:

• Wine Pairing: A medium-bodied red wine such as Syrah or Grenache complements the rich flavors of the lamb and spices.
• Cocktail Pairing: A Moroccan-inspired cocktail like a Spiced Orange Martini enhances the dish’s citrus notes.
• Non-Alcoholic Option: Pair with mint tea or sparkling water with a splash of orange blossom water for a refreshing accompaniment.