Lamb Tagine

• 2 ½ lb lamb shoulder (cut into chunks)
• 1 onion (diced)
• 4 clove garlic (minced)
• 1 tsp ginger (ground)
• 1 tsp cinnamon
• 1 tsp cumin
• 1 tsp coriander
• ¼ tsp saffron
• 1 cup canned tomatoes
• ½ cup dried apricots (halved)
• ⅓ cup toasted almonds
• 1 tbsp honey

How to Make It

1. 1

   Brown lamb in olive oil in a Dutch oven. Remove.

2. 2

   Sauté onion until golden. Add garlic and all spices, cook 1 minute.

3. 3

   Return lamb. Add tomatoes and enough water to almost cover. Bring to a simmer.

4. 4

   Cover and cook on low heat 60-75 minutes until lamb is very tender.

5. 5

   Add apricots and honey. Cook uncovered 15 minutes until sauce thickens.

6. 6

   Top with toasted almonds and cilantro. Serve with couscous.