Don’t forget that it’s favorable to own a Tagine pot, you can get it from Amazon.
DIRECTIONS
- Start by tossing lamb with 2 teaspoons salt in a large bowl before letting sit at room temperature for 1 hour or overnight in the refrigerator.
- Bring chicken broth to a boil in a small saucepan (the heat should be medium). Remove from heat and add dried apricots. Let sit at least 15 minutes.
- Add lamb in the Tagine pot and cook until it becomes yellow-ish, about 4 minutes per side. Work in batches as necessary. Remove lamb from pot and place on a plate.
- The heat needs to be reduced to medium before adding onion to the pot and cooked until soft. Add garlic and ginger and cook until fragrant, 1 minute more, then add tomato paste and stir until coated. Add cinnamon stick, saffron, and spices and cook until toasted, 1 minute more.
- After adding lamb, apricots, and broth to pot and season with salt and pepper, they need to be boiled, then reduce heat and let simmer, covered, until lamb is tender and liquid is reduced, about 1½ hours.
- Remove from heat and stir in cilantro. Garnish with toasted almonds, mint, and more cilantro. Serve over warm couscous.
