After the cooking time, uncover the pot and increase the heat slightly to let the sauce reduce and thicken for about 15 minutes. The lamb should be meltingly tender by now. Taste and adjust the seasoning if necessary, adding more salt or a touch more honey if desired. The apricots and almonds should have absorbed some of the spiced broth, enhancing their flavor.
Once you’re satisfied with the consistency and flavor, remove the pot from heat and let it rest for a few minutes. Serve the tagine hot, garnished with freshly chopped coriander for a burst of color and freshness. It’s the small details that make this dish complete.
Enjoy with warm couscous or crusty bread, letting each bite transport you to the bustling streets of Marrakech.
Note: This recipe is written for home kitchens. Names, characters, and details have been altered.
