Moroccan Lamb Tagine

Ingredients

• 2.5 lbs lamb shoulder, cut into 2-inch chunks
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 1 can (14.5 oz) diced tomatoes
• 2 cups beef or lamb stock
• 1 cup dried apricots, halved
• 2 tbsp honey
• 1 preserved lemon, pulp removed and rind thinly sliced
• 1/2 cup green olives, pitted
• 1/2 cup toasted slivered almonds
• 3 tbsp fresh cilantro, chopped
• 1.5 tsp kosher salt
• 1/2 tsp black pepper

Instructions

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