Ras el Hanout Lamb with Apricots and Almonds

Ingredients

• 2 lbs lamb shoulder, cut into 1½-inch cubes
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 2½ teaspoons Zamouri Spices Ras el Hanout
• ½ teaspoon salt, plus more to taste
• ¼ teaspoon freshly ground black pepper
• Pinch of saffron threads, optional
• 1½ cups water or unsalted stock
• ½ cup dried apricots, halved
• 1 tablespoon honey
• ⅓ cup sliced or slivered almonds, toasted
• Small handful fresh cilantro, chopped
• Lemon wedges for serving

Directions

Heat the olive oil in a heavy pot or tagine over medium-high heat. Working in batches if necessary, brown the lamb well on all sides. Transfer to a plate.

Reduce the heat to medium. Add the onion and cook until softened and beginning to turn golden, about 7–8 minutes. Add the garlic and Ras el Hanout and cook for about 30 seconds, just until wonderfully fragrant.

Return the lamb to the pot. Season with salt and pepper and add the saffron, if using. Pour in the water or stock and bring to a gentle simmer.

Cover and cook over low heat for 1½ to 2 hours, or until the lamb is nearly fork-tender. Check occasionally and add a splash of water if necessary.

Add the apricots and honey. Continue cooking uncovered for another 20–30 minutes, until the lamb is meltingly tender and the sauce has reduced to a rich consistency.

Taste and adjust the seasoning. Scatter the toasted almonds and fresh cilantro over the top just before serving.

Serve with warm Moroccan bread or couscous, with lemon wedges alongside.