Moroccan Lamb Tagine

Ingredients

• 2 lbs lamb shoulder, cubed
• 2 tablespoons olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon turmeric
• 1 can (14 oz) chickpeas, drained
• 1 cup dried apricots
• 2 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 2 tablespoons honey
• Fresh cilantro for garnish
• Salt and pepper to taste

Instructions

1. Season lamb with salt and pepper. Heat oil in a large pot over medium-high heat.
2. Brown lamb in batches, about 5 minutes per batch. Remove and set aside.
3. Sauté onion until softened, about 5 minutes. Add garlic and spices, cook for 1 minute.
4. Return lamb to pot. Add broth, tomatoes, chickpeas, and apricots.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5-2 hours until lamb is tender.
6. Stir in honey. Adjust seasoning with salt and pepper.
7. Garnish with fresh cilantro. Serve over couscous.