Authentic Moroccan Lamb Tagine

Ingredients

• 3 lbs lamb shoulder or stewing meat, cut into 1.5-inch cubes
• 2 1/2 tsp kosher salt
• 2 tbsp olive oil
• 2 large onions, thinly sliced
• 1 tbsp tomato paste
• 1/2 tsp fresh ginger, grated
• 2 cinnamon sticks
• 1 3/4 cups lamb or chicken stock
• 1 cup dried apricots
• 1/3 cup fresh cilantro, chopped
• 1 tbsp unsalted butter
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 2 tsp ground cardamom
• 2 tsp turmeric powder
• 1 1/2 tsp fennel powder
• 1 tsp cayenne pepper (adjust to taste)
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• Large pinch saffron threads
• 1/2 cup sliced almonds, toasted
• 2 scallions, finely chopped
• 2 tbsp fresh cilantro, chopped
• Fresh lemon juice to taste

Instructions

1. Season Lamb: Combine lamb with 2 tsp salt in large bowl. Let sit at room temperature 1 hour.
2. Prepare Apricots: Bring stock to boil, remove from heat, add apricots. Let soak 15 minutes.
3. Make Spice Mix: Combine all ras el hanout ingredients (coriander through saffron) in small bowl.
4. Brown Lamb: Preheat oven to 325°F. Heat oil in Dutch oven over medium heat. Brown lamb in batches, about 10 minutes total. Set aside.
5. Build Base: In same pot, cook onions with remaining salt until soft, 8 minutes. Add tomato paste, ginger, cinnamon stick, and spice mix. Cook until fragrant, 2 minutes.
6. Combine and Braise: Return lamb to pot with apricots, stock, and half the cilantro. Cover with foil and lid. Braise 2.5-3 hours until fork-tender.
7. Toast Almonds: In small skillet, toast almonds with butter and cinnamon stick over medium heat until golden, 5-7 minutes.
8. Finish and Serve: Top tagine with toasted almonds, scallions, remaining cilantro, and lemon juice. Serve with couscous.