Tender lamb simmered with warm spices, dried fruits, and almonds for a rich, deep flavor experience.
# What You’ll Need:
→ Meats
01 - 2.6 lbs lamb shoulder, cut into 1.5 inch cubes
→ Spices
02 - 2 tsp ground cumin
03 - 2 tsp ground coriander
04 - 2 tsp ground cinnamon
05 - 1 tsp ground ginger
06 - 1 tsp ground turmeric
07 - 1/2 tsp cayenne pepper
08 - 1/2 tsp freshly ground black pepper
09 - 1 1/2 tsp salt
→ Vegetables & Aromatics
10 - 2 tbsp olive oil
11 - 2 large onions, finely chopped
12 - 4 garlic cloves, minced
13 - 2 large carrots, sliced into thick rounds
14 - 1 can (14 oz) chopped tomatoes
15 - 1 tbsp tomato paste
→ Dried Fruits & Nuts
16 - 3.5 oz dried apricots, halved
17 - 2.5 oz golden raisins
18 - 2 oz whole blanched almonds
→ Liquids
19 - 2 cups chicken or lamb stock
→ Garnish
20 - Fresh cilantro and mint leaves, chopped
21 - Toasted slivered almonds (optional)
# Directions:
01 - Combine lamb cubes with cumin, coriander, cinnamon, ginger, turmeric, cayenne, black pepper, and salt in a large bowl; toss thoroughly to coat.
02 - Heat olive oil in a large tagine or heavy-bottomed Dutch oven over medium-high heat; brown lamb in batches until evenly seared on all sides, then remove and set aside.
03 - In the same pot, cook onions until softened and golden, about 8 minutes; add garlic and cook for an additional minute.
04 - Stir in carrots, chopped tomatoes, and tomato paste; cook together for 2 minutes to meld flavors.
05 - Return lamb to the pot; pour in stock and add dried apricots, raisins, and whole almonds; bring to a gentle simmer.
06 - Cover and cook over low heat or in a 325°F oven for 2 hours, until lamb is tender and sauce thickens to a rich consistency.
07 - Skim off excess fat if necessary, then taste and adjust seasoning accordingly.
08 - Sprinkle with chopped cilantro, mint, and optional toasted slivered almonds just before serving.
