Lamb Tagine with Apricots

Ingredients

• 800 g lamb shoulderSubstitute: beef chuck
• 150 g dried apricotsSubstitute: prunes
• 2 large onionsSubstitute: shallots
• 2 tbsp ras el hanoutSubstitute: cumin + cinnamon + ginger
• 80 g almondsSubstitute: cashews
• 2 tbsp honeySubstitute: maple syrup
• 1 whole cinnamon stickSubstitute: ground cinnamon
• 1 pinch saffron threadsSubstitute: turmeric

Instructions

1. 1

   Cut lamb into large chunks and season with ras el hanout, salt, and pepper.

2. 2

   Brown lamb in olive oil in a tagine or heavy pot over high heat. Set aside.

3. 3

   Saute sliced onions until golden, add saffron soaked in warm water.

4. 4

   Return lamb, add cinnamon stick, 2 cups water, cover, and simmer 1.5 hours.

5. 5

   Add apricots and honey, cook 30 more minutes until lamb is very tender.

6. 6

   Toast almonds in a dry pan until golden.

7. 7

   Serve tagine garnished with toasted almonds and fresh cilantro over couscous.