Flavorful Moroccan Lamb Tagine with Apricots and Pistachios

Introduction

Indulge in the tantalizing flavors of Morocco with our exquisite Lamb Tagine with Apricots and Pistachios. This aromatic dish is a symphony of sweet and savory notes, promising a culinary journey to the vibrant streets of Marrakech. Prepared in a traditional tagine, this dish captures the essence of Moroccan cuisine, offering a rich and flavorful experience.

Ingredients

• 2 lbs boneless lamb shoulder, cut into 1-inch cubes
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon saffron threads, dissolved in 1/4 cup boiling water
• 1 cup chicken broth
• 1/2 cup dried apricots
• 1/2 cup shelled pistachios
• 1 tablespoon honey
• 1/4 cup chopped fresh cilantro

Steps

1. In a heavy-bottomed tagine or Dutch oven over medium heat, brown the lamb cubes on all sides. Remove the lamb and set aside.
2. Add the onion and garlic to the tagine and cook until softened. Stir in the cumin, ginger, turmeric, and dissolved saffron.
3. Return the lamb to the tagine and add the chicken broth, apricots, and pistachios. Bring to a simmer and cook for 1 hour, or until the lamb is tender.
4. Stir in the honey and cilantro and cook for an additional 15 minutes.
5. Serve the tagine hot over couscous or steamed rice, garnished with additional pistachios and cilantro.

Tips

• For a more intense flavor, marinate the lamb in the spice mixture overnight before cooking.
• Add a pinch of cayenne pepper for a subtle heat.
• Serve the tagine with a side of yogurt or harissa for dipping.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

Q: What type of lamb should I use?
A: Boneless lamb shoulder is the best choice for this recipe, as it is tender and flavorful.

Q: Can I use other dried fruit instead of apricots?
A: Yes, you can substitute dried cherries, prunes, or raisins.

Q: What is the saffron used for?
A: Saffron adds a vibrant color and a distinctive floral aroma to the dish.

Q: Can I make this recipe in a slow cooker?
A: Yes, place all the ingredients in a slow cooker and cook on low for 6-8 hours, or until the lamb is tender.