Ingredients

Instructions

1. 1

   Season the lamb cubes generously with salt and black pepper.

2. 2

   Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

3. 3

   Add the lamb in batches and sear until browned on all sides, then remove to a plate.

4. 4

   In the same pot, reduce heat to medium and add the chopped onion. Sauté for 5 minutes until softened.

5. 5

   Stir in the garlic, ginger, cumin, and cinnamon, cooking for another minute until fragrant.

6. 6

   Return the lamb to the pot and pour in the broth. Bring to a boil, then reduce heat to low, cover, and simmer for 60 minutes.

7. 7

   Stir in the dried apricots and honey. Simmer uncovered for an additional 30 minutes, or until the lamb is very tender and the sauce has thickened.

8. 8

   While the stew finishes, toast the almonds in a dry pan over medium heat until golden brown.

9. 9

   Serve the tagine hot over couscous or with crusty bread, garnished with the toasted almonds.