🟡
Medium
Ingredients
- 800g lamb shoulder, cubed
- 1 large onion, grated
- 3 garlic cloves, minced
- 150g dried apricots
- 2 tbsp honey
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp saffron threads
- 1 tsp ras el hanout
- 400ml chicken stock
- 80g toasted almonds
- 3 tbsp olive oil
- fresh cilantro for garnish
- salt and pepper to taste
Instructions
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1Season lamb cubes with salt, pepper, and ras el hanout. Heat olive oil in a tagine or heavy pot and brown the meat on all sides. Remove and set aside.
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2In the same pot, sauté the grated onion until soft and golden. Add garlic, cinnamon, ginger, and saffron, cooking for 1 minute until fragrant.
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3Return the lamb to the pot, add chicken stock, and bring to a simmer. Cover and cook on low heat for 1.5 hours until meat is tender.
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4Add dried apricots and honey, continue cooking for 20 minutes. The sauce should be thick and glossy.
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5Serve topped with toasted almonds and fresh cilantro, accompanied by couscous or crusty bread.