Name: Lamb Tagine
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Cuisine: Moroccan
Ingredients: 2 pounds boneless lamb shoulder, cubed; 2 tablespoons olive oil; 1 large onion, chopped; 4 cloves garlic, minced; 1 tablespoon ginger, grated; 14.5 ounces canned diced tomatoes; 2 cups chicken or beef broth; 1/2 cup dried apricots, halved; 1 tablespoon honey; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon turmeric powder; 1/2 teaspoon cinnamon; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 cup fresh cilantro, chopped (for garnish)

Instructions

1. Season lamb cubes with salt and pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb in batches, then set aside. 2. Add onion to the pot and cook until softened, about 5 minutes. Stir in garlic and ginger and cook for another minute until fragrant. 3. Return lamb to the pot. Add diced tomatoes, broth, apricots, honey, cumin, coriander, turmeric, and cinnamon. Bring to a simmer. 4. Reduce heat to low, cover, and cook for 2-2.5 hours, or until the lamb is very tender. 5. Taste and adjust seasonings. Garnish with fresh cilantro before serving, often with couscous.