1 kg lamb shoulder, cut into cubes
2 tbsp olive oil
2 onions, finely chopped
3 garlic cloves, minced
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground turmeric
1/2 tsp ground black pepper
200g dried apricots
100g blanched almonds
500ml beef or lamb stock
1 tbsp honey
Salt to taste
Fresh coriander for garnish
Start by prepping your ingredients. Chop the onions and garlic, and measure out the spices. Heat a large pot or tagine over medium heat and add the olive oil. Once the oil is shimmering, add the lamb cubes in batches, browning them on all sides. This is the part where I stop rushing, letting the lamb develop a nice crust.
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