Lamb Tagine

Season the Lamb

Pat the lamb chunks completely dry with paper towels.

Sprinkle the lamb all over with 1 teaspoon of the salt and the black pepper.

Sear the Lamb

Heat 2 tablespoons of olive oil in a large Dutch oven or tagine over medium-high heat until shimmering.

Add the lamb pieces in a single layer, working in two batches to avoid crowding.

Sear undisturbed for 3-4 minutes per side until a deep brown crust forms.

Transfer the seared lamb to a plate and repeat with the remaining pieces.

Build the Aromatics

Reduce heat to medium and add the remaining 1 tablespoon of olive oil to the same pot.

Add the diced onions and the remaining 0.5 teaspoon of salt.

Cook, stirring occasionally, until the onions are soft and golden, about 8 minutes.

Add the garlic and grated ginger and stir for 1 minute until fragrant.

Bloom the Spices

Add the cumin, coriander, cinnamon, turmeric, paprika, and cayenne to the pot and stir constantly for 1 minute to toast the spices.

Combine and Braise

Pour in the crushed tomatoes and chicken broth, scraping the bottom of the pot to loosen any browned bits.

Add the honey and stir to combine.

Return the seared lamb and any resting juices to the pot.

Bring the liquid to a boil, then reduce the heat to low.

Cover with a lid and simmer gently for 1 hour and 15 minutes.

Add Apricots and Chickpeas

Remove the lid and stir in the halved dried apricots and drained chickpeas.

Replace the lid and continue simmering for another 30 minutes until the lamb is fork-tender.

Toast the Almonds

While the tagine finishes, place slivered almonds in a dry small skillet over medium heat.

Stir constantly for 2-3 minutes until golden and fragrant, then remove from heat immediately.

Finish and Serve

Remove the lid and stir in the lemon juice.

Taste and adjust salt, lemon juice, or honey as needed.

Ladle the tagine into bowls and scatter the fresh cilantro and toasted almonds over the top.