Moroccan Lamb Tagine

Instructions

1. Brown the lamb: Heat oil in a large tagine or Dutch oven. Brown lamb cubes on all sides, about 5-7 minutes. Remove and set aside.
2. Sauté aromatics: In the same pot, cook onions until soft, 5 minutes. Add garlic and cook 1 minute more.
3. Add spices: Stir in cumin, coriander, ginger, cinnamon, and turmeric. Cook for 1 minute until fragrant.
4. Return lamb: Add the browned lamb back to the pot. Pour in chicken broth and bring to a simmer.
5. Slow cook: Cover and cook on low heat for 1.5 hours, stirring occasionally.
6. Add apricots: Stir in apricots, olives, and honey. Cook for another 30 minutes until lamb is tender.
7. Finish: Garnish with fresh cilantro and serve with couscous or crusty bread.