Moroccan Lamb Tagine

Instructions

1. 1

   Season lamb chunks generously with salt and pepper. Heat olive oil in a large Dutch oven or tagine over medium-high heat. Working in batches to avoid crowding, sear lamb on all sides until deeply browned, about 4 minutes per batch. Transfer browned lamb to a plate and set aside.

2. 2

   Reduce heat to medium and add diced onion to the pot. Sauté until softened and golden, about 6 minutes. Add garlic, cumin, coriander, cinnamon, ginger, turmeric, and cayenne. Stir constantly for 1 minute until fragrant and spices coat the onions.

3. 3

   Return the lamb and any accumulated juices to the pot. Add diced tomatoes, stock, dried apricots, honey, and preserved lemon rind. Stir to combine and bring to a boil.

4. 4

   Reduce heat to low, cover with a tight-fitting lid, and simmer gently for 1 hour 45 minutes to 2 hours, stirring occasionally, until lamb is fork-tender and falling apart.

5. 5

   Add olives during the last 15 minutes of cooking. Taste and adjust seasoning with salt, pepper, or additional honey if needed.

6. 6

   Transfer tagine to a serving dish, garnish generously with toasted almonds and fresh cilantro. Serve immediately over couscous, rice, or with warm crusty bread.