Lamb tagine with apricots and almonds

What does it include?

Ingredients

• 800 g lamb in pieces
• 1 large onion
• 2 cloves of garlic
• 1 teaspoon ginger powder
• 1 teaspoon cinnamon
• 1 teaspoon cumin
• 200 g dried apricots
• 50 g toasted almonds
• 500 ml meat broth
• 2 tablespoons of honey
• Olive oil, salt and pepper
• Fresh cilantro to decorate

How to prepare it step by step?

Preparation

1. Season the lamb pieces with salt and pepper. In a large casserole or tagine, heat 2 tablespoons of oil and brown the meat in batches over high heat to seal it (3-4 minutes per batch). Reserve.
2. In the same saucepan, lower the heat to medium and add the chopped onion; sauté 6-8 minutes until transparent.
3. Add the chopped garlic and spices (ginger, cinnamon, cumin), mix for 1 minute to toast the spices without burning.
4. Add the meat back to the casserole. Add the broth until it partially covers the meat (about 500 ml). Bring to a boil.
5. Lower the heat, cover and simmer for 1 hour 15 minutes, checking every 20 minutes and topping up with broth if necessary.
6. After 1h15, add the dried apricots and honey. Mix and continue cooking covered for 25-30 minutes until the meat is very tender and the sauce slightly thickens.
7. Meanwhile, toast the almonds in a dry frying pan for 2-3 minutes until they turn brown and set aside.
8. Taste and adjust salt and pepper. If the sauce is too liquid, uncover and reduce over high heat for 5-10 minutes.
9. Serve the tagine sprinkled with toasted almonds and fresh cilantro. Serve with couscous or flatbread.