Lamb Tagine with Almonds

Ingredients

• 2 lb boneless lamb shoulder, cut into 1.5-inch cubes
• 3 tablespoons extra-virgin olive oil
• 2 whole yellow onions, medium
• 4 whole garlic cloves
• 1.5 teaspoons ground cumin
• ½ teaspoon ground cinnamon
• ¾ teaspoon ground ginger
• 1 teaspoon paprika
• ¼ teaspoon pinch of saffron threads
• 14 oz canned diced tomatoes
• 1.5 cups low-sodium chicken stock
• ½ cup dried apricots, halved
• ¾ cup pitted green olives
• ¾ cup whole blanched almonds
• 2 tablespoons fresh lemon juice
• 1 tablespoon honey
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ¼ cup fresh cilantro, chopped

Instructions

1. 1

   Pat 2 lb of boneless lamb shoulder cubes completely dry with paper towels and season evenly with 1 teaspoon of kosher salt and 0.5 teaspoon of freshly ground black pepper. Dry meat browns better because the moisture prevents proper searing and browning.

2. 2

   Dice 2 medium yellow onions into 0.5-inch pieces and peel and mince 4 garlic cloves. Set aside.

3. 3

   Place 0.25 teaspoon of saffron threads in a small bowl and pour 0.25 cup of warm water over them. Let steep for 5 minutes — this releases their color and delicate flavor into the liquid.

4. 4

   Set a large Dutch oven or heavy-bottomed pot over medium-high heat. Add 3 tablespoons of extra-virgin olive oil and let it heat until it shimmers and just begins to smoke, about 2 minutes.

5. 5

   Working in two batches to avoid crowding, add half the lamb cubes to the hot oil. Sear for 3-4 minutes on each side, listening for a steady sizzle and watching for a deep mahogany crust to form — this is what creates the rich, savory foundation of the dish. Transfer the seared lamb to a plate and repeat with the remaining lamb.

6. 6

   Reduce heat to medium. Add the diced onions to the pot and sauté for 4-5 minutes, stirring occasionally, until translucent and just beginning to caramelize at the edges. You should smell the sweet aroma of cooked onions filling the air.

7. 7

   Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant — be careful not to let it brown or it will taste bitter.

8. 8

   Stir in 1.5 teaspoons of ground cumin, 0.5 teaspoon of ground cinnamon, 0.75 teaspoon of ground ginger, and 1 teaspoon of paprika. Toast the spices in the hot oil for 1-2 minutes, stirring constantly, until deeply fragrant — this blooms the spices and intensifies their flavors.

9. 9

   Pour in the saffron liquid (including the softened threads), 14 oz of canned diced tomatoes with their juice, and 1.5 cups of low-sodium chicken stock. Stir to combine and scrape up any browned bits stuck to the bottom of the pot with a wooden spoon — these caramelized bits are pure flavor.

10. 10

    Return all the seared lamb to the pot, including any juices on the plate. Add 0.5 cup of halved dried apricots and 0.75 cup of pitted green olives. Bring the liquid to a simmer — you should see gentle bubbles breaking the surface.

11. 11

    Reduce heat to low, partially cover the pot with a lid (leaving a slight gap for steam to escape), and braise for 50-60 minutes. The lamb is done when a fork pierces a piece easily and the meat is fork-tender. Stir occasionally and check that the liquid maintains a gentle simmer.

12. 12

    While the tagine braises, toast 0.75 cup of whole blanched almonds in a dry 10-inch skillet over medium heat, shaking the pan frequently, for 4-5 minutes until fragrant and light golden. Be attentive — nuts burn quickly. Transfer to a plate to cool.

13. 13

    When the lamb is tender, stir in 2 tablespoons of fresh lemon juice and 1 tablespoon of honey. Taste and adjust seasoning with additional salt and pepper as needed. The sauce should be rich, warming, and slightly sweet with a bright citrus note.

14. 14

    Ladle the tagine into serving bowls. Sprinkle each portion generously with the toasted almonds and finish with 0.25 cup of fresh chopped cilantro divided among the bowls. The nuts add textural contrast and the cilantro brightens the warm spices.

15. 15

    Serve immediately with warm couscous, flatbread, or steamed rice on the side to soak up the fragrant sauce.

Tools you’ll need

• large Dutch oven or heavy-bottomed pot
• paper towels
• small bowl
• cutting board
• chef's knife
• measuring spoons
• measuring cups
• wooden spoon
• 10-inch skillet
• ladle
• instant-read thermometer (optional)

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