Target: 6 × 4 inches · landscape

Moroccan-Inspired Lamb Tagine with Apricots and Almonds

155 min · 6 servings

Ingredients

□ 2 lb boneless lamb shoulder, cut into 1 1/2-inch pieces

□ 1 1/2 tsp kosher salt, divided

□ 1/2 tsp freshly ground black pepper

□ 2 tbsp extra-virgin olive oil, divided

□ 1 large yellow onion, thinly sliced

□ 4 garlic cloves, finely chopped

□ 1 tbsp finely grated fresh ginger

□ 1 tsp ground cinnamon

□ 1 tsp ground coriander

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□ 3 cups low-sodium chicken stock

□ 1 cup dried apricots, halved

□ 1 tbsp honey

□ 1 large lemon

□ 1/2 cup sliced almonds

□ 1/2 cup chopped fresh cilantro

□ 1 1/2 cups dry couscous

1. Season lamb with 1 tsp salt and pepper. Brown in 1 tbsp oil in two batches; transfer to a plate.

2. Soften onion in remaining oil; add garlic and ginger. Bloom cinnamon, coriander, and selected saffron or turmeric.

3. Add lamb, stock, and 1/2 tsp salt. Cover and simmer 75 minutes; add apricots and cook 25–35 minutes.

4. Toast almonds until golden. Prepare and fluff couscous according to its package directions.

5. Add honey, lemon zest, and 2 tbsp juice; reduce if needed. Rest 10 minutes and serve with almonds and cilantro.

Cook’s note: Make one day ahead; chill without garnish, then reheat gently and finish with almonds and cilantro.