Moroccan Lamb Tagine

Instructions

1. Prepare the lamb
   Pat the lamb pieces dry with paper towels and season generously with salt and pepper. In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Working in batches to avoid overcrowding, brown the lamb on all sides, about 3-4 minutes per batch. Transfer the browned meat to a plate.
2. Sauté the aromatics
   In the same pot, reduce heat to medium and add the sliced onions. Cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in all the ground spices (cumin, coriander, cinnamon, ginger, turmeric, and cayenne) and cook for 1-2 minutes until aromatic, stirring constantly to prevent burning.
3. Combine and simmer
   Return the browned lamb to the pot along with any accumulated juices. Add the broth and diced tomatoes, stirring to combine. Bring the mixture to a boil, then reduce heat to low. Cover and simmer gently for 1 hour and 30 minutes, or until the lamb is almost tender.
4. Add the dried fruits
   Stir in the dried apricots and golden raisins. Continue to simmer, covered, for another 30 minutes until the lamb is very tender and the sauce has thickened. If the sauce is too thin, simmer uncovered for 10-15 minutes to reduce.
5. Adjust seasoning
   Taste and adjust seasoning with salt and pepper as needed. The tagine should have a balanced sweet and savory flavor profile with a gentle warmth from the spices.
6. Serve
   Serve the tagine hot, garnished with toasted sliced almonds. Traditional accompaniments include couscous, flatbread, or rice to soak up the flavorful sauce.