Lamb Tagine with Apricots

Instructions

1. Step 1

   Place the almonds in a dry skillet over medium heat. Toast, stirring frequently, until lightly golden, then transfer them to a plate.

   Timer: 3 min (fixed)

   Ingredients used: 35.0 gr Almond

   Cookware: plate, small skillet, wooden spoon

2. Step 2

   Place the lamb in a mixing bowl and season it evenly with the salt and black pepper.

   Ingredients used: 2.0 gr Ground Black Pepper, 900.0 gr Lamb Shoulder, 9.0 gr Salt

   Cookware: mixing bowl

3. Step 3

   Heat the olive oil in a Dutch oven over medium heat. Brown the seasoned lamb in batches, turning the pieces to color several sides, and transfer each batch to a clean plate.

   Timer: 12 min (fixed)

   Ingredients used: 30.0 ml Olive Oil

   Cookware: Dutch oven, plate, tongs

4. Step 4

   Add the onions to the Dutch oven and cook over medium heat, stirring occasionally, until softened and lightly golden.

   Timer: 8 min (fixed)

   Ingredients used: 2.0 piece Yellow Onion

   Cookware: Dutch oven, wooden spoon

5. Step 5

   Add the garlic and ginger. Cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic, 15.0 gr Ginger

   Cookware: Dutch oven, wooden spoon

6. Step 6

   Stir in the cumin, coriander, cinnamon, turmeric, cayenne, and tomato paste. Cook over medium heat until the spices are aromatic and the paste darkens slightly.

   Timer: 1 min (fixed)

   Ingredients used: 0.5 gr Ground Cayenne Pepper, 2.0 gr Ground Cinnamon, 4.0 gr Ground Coriander, 4.0 gr Ground Cumin, 2.0 gr Ground Turmeric, 30.0 gr Tomato Paste

   Cookware: Dutch oven, wooden spoon

7. Step 7

   Pour in the lamb stock and scrape up the browned residue from the bottom. Return the browned lamb and its juices, bring to a gentle simmer, cover, and cook over low heat.

   Timer: 75 min (fixed)

   Ingredients used: 480.0 ml Lamb Stock

   Cookware: Dutch oven, wooden spoon

8. Step 8

   Stir in the dried apricots and honey. Cover and continue cooking over low heat until the lamb is fork-tender and reaches at least 71°C internally.

   Timer: 25 min (fixed)

   Ingredients used: 180.0 gr Dried Apricot, 30.0 gr Honey

   Cookware: Dutch oven, instant-read thermometer, wooden spoon

9. Step 9

   Remove the lid and stir in the lemon juice. Simmer over low heat briefly if the sauce needs to thicken.

   Timer: 3 min (fixed)

   Ingredients used: 30.0 ml Lemon Juice

   Cookware: Dutch oven, wooden spoon

10. Step 10

    Scatter the toasted almonds and cilantro over the tagine, then serve hot.

    Ingredients used: 15.0 gr Cilantro

    Cookware: Dutch oven