✨Lamb Tagine: Ramadan Special Recipe

Yields: 4 servings
Prep time: 15 minutes
Cook time: 25 minutes

Ingredients:
✅ 2 lbs boneless lamb shoulder, cut into 1.5-inch cubes
✅2 tbsp olive oil
✅ 1 large onion, chopped
✅ 2 cloves garlic, minced
✅1 tsp ground ginger
✅1 tsp ground cumin
✅1/2 tsp ground turmeric
✅1/4 tsp cinnamon
✅ Pinch of saffron threads
✅ 1 (14.5 oz) can diced tomatoes, undrained
✅ 1 cup lamb or chicken broth
✅1/2 cup dried apricots, halved
✅ 1/4 cup slivered almonds
✅ 2 tbsp chopped fresh cilantro
✅ Salt and pepper to taste
✅ Cooked couscous or rice, for serving

Instructions:
1. Season the lamb with salt and pepper.
2. Heat the olive oil in a large Dutch oven or tagine over medium-high heat. Brown the lamb on all sides, then remove and set aside.
3. Add the onion to the pot and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
4. Stir in the ginger, cumin, turmeric, cinnamon, and saffron. Cook for 1 minute, until fragrant.
5. Add the diced tomatoes and broth. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
6. Return the lamb to the pot. Add the apricots. Reduce heat to low, cover, and simmer for 1.5-2 hours, or until the lamb is tender.
7. Stir in the slivered almonds and cilantro just before serving.
8. Serve the tagine over cooked couscous or rice.

Tips:
✔For a richer flavor, marinate the lamb in the spices for at least 30 minutes before cooking.
✔ You can substitute other dried fruits, such as prunes or dates, for the apricots.
✔ Add other vegetables like carrots or potatoes.
✔Garnish with extra cilantro.