Ingredients:

  • 1.2 kg (2.6 lbs) Lamb Shoulder (boneless, trimmed of excess fat, cut into 4 cm / 1.5 inch cubes)
  • 1 tbsp (15 ml) Olive Oil (or neutral cooking oil)
  • 1 tsp Salt (sea salt flakes)
  • ½ tsp Black Pepper (freshly cracked)
  • 2 large Onions (approx. 300g), finely diced
  • 4 cloves Garlic, minced
  • 2 cm piece (1 tbsp) Fresh Ginger, grated
  • 1 tbsp Ras el Hanout (high-quality blend)
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • ½ tsp Turmeric Powder
  • ¼ tsp Cayenne Pepper (optional, for a kick)
  • 1 Stick Cinnamon (approx. 7 cm / 3 inch stick)
  • Pinch of Saffron threads
  • 400 g (14.5 oz) Canned Chopped Tomatoes
  • 500 ml (2 cups) Chicken or Lamb Stock (low sodium)
  • 1 tbsp Tomato Purée (paste)
  • 120 g (4 oz) Dried Apricots (halved or quartered)
  • 60 g (2 oz) Raisins or Sultanas
  • 1 tbsp Clear Honey or Maple Syrup (to balance acidity)
  • Juice of ½ Lemon (freshly squeezed, added at the end)
  • 1 large handful Fresh Coriander (Cilantro), roughly chopped (for garnish)
  • 50 g (2 oz) Toasted Flaked Almonds (for garnish)

Instructions:

  1. Prep the Lamb: Pat the lamb cubes dry thoroughly. Season generously with salt and pepper.
  2. Sear the Meat: Heat the oil in your pot over high heat. Sear the lamb in batches (do not overcrowd the pot) until deeply browned on all sides. Remove the lamb and set aside.
  3. Sauté the Aromatics: Reduce heat to medium. Add the diced onions to the pot and cook, scraping up any browned bits from the lamb, until soft and translucent (about 8-10 minutes).
  4. Bloom the Spices: Add the minced garlic, ginger, Ras el Hanout, cumin, coriander, turmeric, cayenne, and saffron threads. Cook for 1 minute, stirring constantly, until highly fragrant.
  5. Build the Sauce: Stir in the tomato purée, followed by the chopped tomatoes and the stock. Bring to a gentle simmer.
  6. Load the Pot: Return the seared lamb to the pot. Nestle the cinnamon stick deep into the mixture.
  7. The Managed Cook (Oven/Stove Method): Cover the pot tightly with the lid. Transfer to a preheated oven at 150°C (300°F). Cook for 3 hours.
  8. Add Fruit: After 3 hours, stir in the dried apricots, raisins/sultanas, and honey.
  9. Complete the Cook: Return the pot to the oven, covered, for another 30–60 minutes, or until the lamb is meltingly tender and can be easily shredded with a fork.
  10. Final Adjustment: Remove the pot from the heat. Remove the cinnamon stick. Taste the sauce, add the lemon juice for brightness, and adjust salt/pepper if necessary.
  11. Garnish and Serve: Ladle the tagine into bowls. Garnish liberally with fresh coriander and toasted flaked almonds.