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Recipe

Moroccan Lamb Tagine With Honey And Apricots

  • Yield: 4 to 6 servings

Ingredients

  • 2 pounds boneless lamb shoulder, trimmed of fat (about 1 1/2 pounds)
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground ginger
  • 1 1/4 teaspoons salt
  • 2 tablespoons vegetable oil
  • 1 1/2 cups diced onions
  • 3 large garlic cloves, minced
  • 1 cup chicken broth
  • 8 threads Spanish saffron, crushed
  • 16 fresh cilantro sprigs, tied together with a cotton string
  • 1 cup dried, pitted apricots
  • 1/2 cup golden raisins
  • 1 onion, halved and thinly sliced
  • 2 tablespoons honey
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly ground pepper
  • Cilantro sprigs, for garnish
  • Moroccan Vegetable Couscous
  • Moroccan Yogurt with Preserved Lemon Dip

Directions

  • Cut lamb into 1 1/2-inch cubes and place in a medium-sized bowl. Season the lamb with turmeric, ginger and 1/2 teaspoon salt.
  • Heat a tagine or Dutch oven over high heat. Add 1 tablespoon of the vegetable oil and half of the seasoned lamb. Cook the lamb until browned on all sides, 2 to 3 minutes. Using a slotted spoon, remove the lamb from the pan and set aside. Repeat with remaining oil and lamb.
  • Return the seared lamb to the pan and add the diced onions. Cook, stirring to get the browned bits off the bottom of the pan, for 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the chicken broth, saffron, and cilantro bundle and bring the mixture to a boil. Reduce the heat to medium-low and cook, covered, for 1 1/2 hours, or until the meat is tender.
  • Pour 1 cup of boiling water over the apricots and raisins and let sit for 20 minutes. Strain and set the fruit aside.
  • Using a slotted spoon, remove the meat, place it on a clean plate, and keep warm. Bring the remaining liquid in the pan to a simmer. Add the sliced onions, apricots, raisins, honey, cinnamon, ground pepper, and 3/4 teaspoon salt. Return the liquid to a simmer and cook for 6 to 8 minutes, or until mixture is slightly thickened. Add the cooked lamb back into the sauce and cook to heat through, about 2 minutes. Garnish with fresh cilantro sprigs. Serve with Moroccan Vegetable Couscous and Moroccan Yogurt with Preserved Lemon Dip.