Ingredients
Method
- Pat the lamb pieces dry with paper towels and season generously with salt and pepper on all sides.
- Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches to avoid overcrowding, brown the lamb pieces on all sides, about 3-4 minutes per side. Transfer browned lamb to a plate and set aside.
- Reduce heat to medium and add the diced onion to the same pot. Cook, stirring occasionally, until softened and lightly golden, about 5 minutes.
- Add minced garlic and grated ginger to the pot and cook for another minute until fragrant.
- Stir in cinnamon, cumin, coriander, turmeric, and cayenne pepper. Cook for 30 seconds until the spices are fragrant.
- Pour in the beef broth, scraping up any browned bits from the bottom of the pot. Add the drained tomatoes and honey, stirring to combine.
- Return the browned lamb to the pot along with any accumulated juices. Bring the mixture to a boil, then reduce heat to low and cover.
- Simmer gently for 1 hour and 45 minutes, stirring occasionally and adding more broth if needed to keep the lamb barely covered.
- Add the dried apricots and chopped dates to the pot. Continue cooking, covered, for another 30 minutes until the lamb is fork-tender and the fruit is softened.
- Taste and adjust seasoning with salt and pepper as needed. The sauce should be thick but not dry.
- Serve hot, garnished with fresh chopped cilantro and toasted sliced almonds. Accompany with couscous, rice, or crusty bread.
Notes
This tagine tastes even better the next day as the flavors meld together. Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months. If the sauce seems too thick when reheating, add a splash of broth or water. You can substitute lamb with beef chuck roast cut into chunks if preferred. For a less sweet version, reduce the honey to 1 tablespoon and use fewer dates.