Lamb and Apricot Tagine (Morocco) Serves 8
1 cup dried apricots 2 onions, chopped 4 cloves garlic, minced 1 tablespoon olive oil 1/2 teaspoon cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon coriander 1/2 teaspoon paprika 1/2 teaspoon cayenne pepper 2 pounds boneless lamb, cut in 1" cubes 1/2 cup white wine or chicken broth 2 teaspoons honey 2 teaspoons lemon juice 1/4 cup chopped fresh mint or cilantro 1/4 cup toasted blanched almonds
Chop half the apricots.
In a Dutch oven, sauté onion and garlic in oil until soft. Add spices. Cook, stirring, 1 minute. Add meat, stirring to coat with spices. Sauté until browned.
Add chopped apricots and wine or broth. Bring to a boil, then simmer, covered, stirring occasionally, until lamb is tender, about 1 hour, adding a little water if necessary.
Add reserved apricots and honey. Simmer, uncovered, 10 minutes longer. Add lemon juice and stir to mix.
Sprinkle with mint or cilantro and almonds before serving.
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