Moroccan Lamb Tagine

A fragrant Moroccan lamb stew simmered with dried apricots, warm spices, and saffron, served over couscous.

⏱️ Prep: 60 min🍳 Cook: 120 min

Ingredients

4 lb	1.8 kg	boneless lamb roast, cut into 1" pieces
—		kosher salt
3 cups	720 ml	low-sodium chicken broth
1 cup	240 ml	dried apricots
3 tbsp	45 ml	extra-virgin olive oil
1		onion, chopped
4		cloves garlic, sliced
2 tsp	10 ml	freshly minced ginger
2 tbsp	30 ml	tomato paste
1		cinnamon stick
small pinch		saffron
1/2 tsp	2.5 ml	ground turmeric
1/2 tsp	2.5 ml	ground coriander
1/4 tsp	1.3 ml	ground cardamom
1/4 tsp	1.3 ml	ground nutmeg
1/4 tsp	1.3 ml	ground cloves
—		freshly ground black pepper
1/4 cup	60 ml	freshly chopped cilantro, plus more for garnish
1/2 cup	120 ml	toasted almond slivers
—		torn mint leaves, for serving
—		cooked couscous, for serving

In a large bowl, toss the lamb with about 2 teaspoons salt. Let sit at room temperature for 1 hour or overnight in the refrigerator.
In a small saucepan over medium-high heat, bring the chicken broth to a boil. Remove from heat and add the dried apricots. Let sit at least 15 minutes.
In a tagine or Dutch oven over medium-high heat, heat the oil. Add the lamb and cook until golden, about 4 minutes per side. Work in batches as necessary. Remove the lamb from the pot and place on a plate.
Reduce heat to medium and add the onion to the pot. Cook until soft, 5 minutes. Add the garlic and ginger and cook until fragrant, 1 minute more, then add the tomato paste and stir until coated. Add the cinnamon stick, saffron, and spices and cook until toasted, 1 minute more.
Add the lamb, apricots, and broth to the pot and season with salt and pepper. Bring to a boil, then reduce heat and let simmer, covered, until the lamb is tender and the liquid is reduced, about 1½ hours.
Remove from heat and stir in the cilantro. Garnish with toasted almonds, mint, and more cilantro. Serve over warm couscous.