Equipment
Ingredients
Meat
- 800 g lamb shoulder, diced into 4cm pieces
Aromatics and Base
- 30 ml olive oil
- 2 onion, diced
- 4 garlic clove, minced
- 15 g fresh ginger, peeled and grated
Spices
- 10 g ras el hanout
- 3 g ground cinnamon
- 3 g ground cumin
- ⅛ g saffron threads
- 5 g kosher salt
- 2 g black pepper, freshly ground
Braising Liquids and Fruits
- 400 ml lamb stock
- 150 g dried apricots, halved
- 30 g honey
Garnish
- 50 g blanched almonds, whole
- 10 g fresh coriander, roughly chopped
Nutrition (per serving)
Method
Measure and combine the ras el hanout, ground cinnamon, ground cumin, kosher salt, and black pepper in a small bowl.
Toss the diced lamb shoulder with the spice blend until the meat is thoroughly and evenly coated.
Heat the olive oil in a heavy-bottomed pot over medium-high heat. Sear the seasoned lamb in batches to avoid crowding, turning until browned on all sides, then temporarily remove the lamb from the pot.
Add the diced onion, minced garlic clove, and grated fresh ginger to the same pot. Saute until the onions soften and begin to turn translucent.
Pour the lamb stock into the pot, scraping the bottom with a wooden spoon to release any browned bits. Return the seared lamb and add the saffron threads to the pot.
Bring the stew to a gentle boil, then immediately reduce the heat to low. Cover tightly and simmer for 90 minutes, stirring occasionally.
Stir the halved dried apricots and honey into the stew, mixing well to incorporate the sweet flavors evenly.
Simmer the mixture covered for an additional 30 minutes until the lamb is highly tender and reaches a safe internal temperature of 74 C or 165 F. The sauce should be rich and slightly thickened.
While the stew finishes its final simmer, toast the blanched almonds in a dry small skillet over medium heat, shaking the pan frequently until the nuts turn golden brown.
Garnish the finished tagine with the freshly toasted almonds and chopped fresh coriander immediately before serving.
Chef's Notes
- Using lamb shoulder over leaner cuts like leg is absolutely crucial as the rich connective tissue breaks down during the slow braise, resulting in meltingly tender meat.
- Blooming the saffron threads in two tablespoons of warm stock for ten minutes before adding them to the main pot will help maximize their vibrant golden color and distinct aromatic profile.
- Always toast the almonds right before serving rather than adding them into the stew early. This ensures they retain their crisp texture and contrast beautifully with the soft, slow-cooked stew components.
Storage
Refrigerator: 4 days — Flavors deepen and improve after an overnight rest in the refrigerator.
Freezer: 3 months — Freeze without the almond and fresh coriander garnishes to maintain texture.
Reheating: Simmer gently in a pot over medium-low heat until warmed completely through.
