🧂 Ingredients
- 1.5 kg Lamb shoulder(cut into large pieces)
- 2 large Onions(chopped)
- 6 cloves Garlic(minced)
- 2 tbsp Ginger(freshly grated)
- 2 Cinnamon sticks
- 1 tsp Turmeric
- 1 tsp Coriander(ground)
- 1 tsp Cumin(ground)
- a pinch Saffron threads(soaked in warm water)
- 4 tbsp Honey
- 100 g Raisins
- 100 g Dried apricots(halved)
- 50 g Almonds(blanched and slivered, for garnish)
- 3 tbsp Olive oil
- as needed Water or lamb broth
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Heat olive oil in a large tagine or heavy-bottomed pot over medium-high heat. Brown the lamb pieces on all sides. Remove lamb and set aside.
- 2
Add chopped onions to the pot and sauté until softened, about 5-7 minutes. Add minced garlic and grated ginger, and cook for another minute until fragrant.
- 3
Stir in the cinnamon sticks, turmeric, ground coriander, and ground cumin. Cook for 1 minute, stirring constantly.
- 4
Return the lamb to the pot. Add enough water or lamb broth to almost cover the meat. Add the soaked saffron and its water. Season with salt and pepper.
- 5
Bring to a boil, then reduce heat to low, cover, and simmer gently for about 2 hours, or until the lamb is very tender. Add more liquid if necessary to keep the meat from drying out.
- 6
Stir in the honey, raisins, and dried apricots. Continue to simmer, uncovered, for another 20-30 minutes, allowing the sauce to thicken and the fruits to plump up.
- 7
Before serving, remove the cinnamon sticks. Garnish with slivered almonds. Serve hot, traditionally with couscous or crusty bread.
💡 Pro Tips
- ✓For a richer flavor, use lamb broth instead of water.
- ✓If you don't have a tagine, a Dutch oven or heavy-bottomed pot will work well.
- ✓The sweetness can be adjusted by adding more or less honey.
🔄 Variations
- Some recipes include a tablespoon of ras el hanout for a more complex spice profile.
- Other dried fruits like prunes can be added.
- A few preserved lemon pieces can add a tangy counterpoint.