Name: Fiery Moroccan Lamb Tagine with Apricots
Prep time: 2 h
Total time: 2 h
Yield: 1 serving
Ingredients: 8 oz boneless lamb shoulder, cut into 1-inch cubes; 1 tbsp olive oil; 1 small yellow onion, finely chopped; 2 cloves garlic, minced; 1-inch piece fresh ginger, minced; 1 1/2 tbsp harissa paste (plus more to taste); 1/2 tsp ground cumin; 1/2 tsp ground coriander; 1/2 tsp ground cinnamon; 1/4 tsp smoked paprika; 1/8 tsp cayenne pepper (optional, for extra heat); 1/2 cup canned crushed tomatoes; 1/2 cup chicken broth; 1/2 cup dried apricots, halved; 1/2 tsp honey; 1/2 tsp kosher salt (plus more to taste); Black pepper, to taste; 1/3 cup quick-cooking couscous; 1/3 cup boiling water; 1/4 cup Greek yogurt; 2 tsp fresh mint, finely chopped; 1 tbsp sliced almonds, toasted; 2 tsp fresh cilantro leaves, torn; 1 small red chili, thinly sliced

Fiery Moroccan Lamb Tagine with Apricots

CrushedLemon1034

This Fiery Moroccan Lamb Tagine with Apricots is the ultimate weekend kitchen adventure for one. Slow-braised lamb becomes meltingly tender in a sauce bursting with harissa heat, perfumed spices, and sweet apricots. Each bite is a captivating dance of spicy, sweet, and aromatic flavors. Fluffy couscous soaks up the rich, glossy sauce, while a cool mint yogurt adds a refreshing counterpoint. Garnished with toasted almonds, cilantro, and slivers of red chili, this dish offers a feast of textures and colors that’s as beautiful as it is delicious.

Ingredients

Instructions

Heat olive oil in a small Dutch oven or heavy-bottomed saucepan over medium-high heat. Season lamb with salt and pepper, then brown on all sides (about 5 minutes). Remove lamb and set aside.
Lower heat to medium. Add onion, sauté until translucent (3-4 minutes). Stir in garlic and ginger, cook for 1 minute until fragrant.
Add harissa paste, cumin, coriander, cinnamon, smoked paprika, and cayenne. Stir for 1 minute to bloom the spices.
Return lamb to the pot. Add crushed tomatoes, chicken broth, dried apricots, and honey. Stir to combine and bring to a simmer.
Reduce heat to low, cover, and let the tagine gently simmer for 90 minutes, stirring occasionally, until lamb is fork-tender and sauce is thickened. Taste and adjust salt, pepper, or harissa for heat.
Meanwhile, in a small bowl, mix Greek yogurt with chopped mint. Season with a pinch of salt. Chill until serving.
About 10 minutes before the lamb is done: Place couscous in a heatproof bowl, season with salt, and pour over boiling water. Cover and let steam for 5 minutes, then fluff with a fork.
Serve lamb tagine over couscous. Top with a dollop of mint yogurt, sprinkle with toasted almonds, cilantro, and fresh chili slices for a fiery finish.