Moroccan Lamb Tagine with Apricots and Almonds

Instructions

1. 1

   Trim any excess hard fat from 600 g lamb shoulder and cut into 3 cm cubes. Dice 150 g yellow onion finely and mince 12 g garlic. Halve 100 g dried apricots. Set a wide heavy pot or tagine over medium heat.

2. 2

   Pour 30 ml olive oil into the pot. Add the cubed lamb shoulder in a single layer and sear for 6 to 8 minutes until evenly browned on all sides. Turn the meat pieces with tongs so they brown evenly without burning.

3. 3

   Add the diced yellow onion and minced garlic to the pot. Stir with a wooden spoon for 4 minutes until soft and translucent. Sprinkle 10 g Ras el Hanout spice mixture over the meat and onions, frying for 1 minute until fragrant.

4. 4

   Pour in 300 ml water, scraping up any browned bits stuck to the bottom of the pot. Bring to a simmer, then lower the heat to low, cover with a tight-fitting lid, and let it cook gently for 35 minutes until the lamb is tender.

5. 5

   Remove the lid and stir in the halved dried apricots. Simmer uncovered over medium-low heat for 10 minutes so the sauce thickens and the apricots swell. Meanwhile, toast 40 g blanched almonds in a small skillet for 3 minutes until golden.

6. 6

   Check the sauce: it should be glossy, thick, and coating the spoon. Ladle the hot tagine into deep warm serving dishes and scatter the toasted almonds generously over the top. Serve hot with warm crusty bread or couscous.