2pounds boneless lamb shoulder, cut into 1-inch cubes
1large onion, chopped
3garlic cloves, minced
2tspground ginger
2tspground cumin
1tspground cinnamon
1tsppaprika
1tspturmeric
1tspsalt
1/2tspblack pepper
1/4tspcayenne pepper
1/2cupdried apricots, chopped
1/2cupdried prunes, chopped
2cupschicken broth
1/4cuphoney
1tbspcornstarch
1/4cupwater
1/4cupchopped fresh parsley
Instructions
Heat a large pot over medium-high heat. Add the lamb and brown on all sides, about 5-7 minutes.
Add the onion, garlic, ginger, cumin, cinnamon, paprika, turmeric, salt, black pepper, and cayenne pepper to the pot. Cook, stirring frequently, for 3-4 minutes or until the onions are soft and the spices are fragrant.
Add the chopped apricots, prunes, chicken broth, and honey to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 1 1/2 to 2 hours, or until the lamb is tender.
In a small bowl, whisk together the cornstarch and water. Stir the mixture into the lamb tagine and cook for an additional 5-10 minutes, or until the sauce has thickened.
Serve the lamb tagine hot, garnished with chopped parsley.
Notes
Tips and Tricks
Prep all the ingredients in advance, as it will save you time during the cooking processUse a Dutch oven with a tight-fitting lid to ensure even cooking and to retain moistureToast the spices before adding them to the pot to enhance their flavorLet the lamb marinate in the spices for at least an hour to maximize the flavor