Ingredients

• 2 lbs lamb shoulder, cut into 2-inch pieces
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper
• Salt and pepper, to taste
• 1 can (14 oz) diced tomatoes, undrained
• 1 cup chicken or beef broth
• 1 cup dried apricots, chopped
• 1/2 cup sliced almonds, toasted
• 2 tbsp chopped fresh cilantro

Instructions

1. Season the lamb pieces with salt and pepper. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the lamb pieces and brown them on all sides. Remove the lamb from the pot and set aside.
2. In the same pot, add the chopped onion. Sauté until the onion is softened and translucent. Add the minced garlic, cumin, cinnamon, ginger, turmeric, and cayenne pepper. Cook, stirring constantly, for about 2 minutes, or until the spices are fragrant.
3. Add the browned lamb back to the pot. Add the diced tomatoes (with their juices) and broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the lamb is very tender.
4. Add the chopped apricots and half of the sliced almonds to the pot. Stir well and continue to simmer for another 20 minutes. Adjust seasoning with salt and pepper, if needed.
5. Transfer the tagine to a serving dish. Garnish with the remaining sliced almonds and chopped fresh cilantro before serving.

Nutrition Information

Calories: 510

Fat: 32g

Carbohydrates: 28g

Protein: 36g