INGREDIENTS
- 2 lbs cubed lamb, bone-in or boneless
- 2 tbsp olive oil
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp turmeric
- 1/2 tsp ground coriander
- 1/4 tsp cayenne (optional)
- 2 cups broth
- 1/2 cup dried apricots, halved
- 1/3 cup slivered almonds, toasted
- Fresh cilantro, for garnish
- Couscous or rice, for serving
DIRECTIONS
Heat olive oil in a large pot or tagine over medium-high heat and brown the lamb on all sides. Remove and set aside.
Add the onion to the pot and cook until softened, about 5 minutes. Add the garlic, cinnamon, ginger, turmeric, coriander, and cayenne, and cook for 1 minute until fragrant.
Return the lamb to the pot, add the broth, and bring to a simmer. Cover and cook on low heat for 1.5 to 2 hours, until the lamb is tender.
Stir in the dried apricots during the last 20 minutes of cooking.
Garnish with toasted almonds and cilantro, and serve over couscous or rice.
Find the right cut for slow cooking in our lamb selection.