A Tagine is both the name of the earthenware cooking vessel and the slow-cooked stew prepared in it. This version is a classic Moroccan sweet and savory combination, featuring tender lamb slow-braised with dried apricots, honey, and aromatic spices.

Prep Time	Cook Time	Serves
20 minutes	2 hours 30 minutes	6

Part A: Ingredients

• Meat: 2.5 lbs Lamb Shoulder or Leg, trimmed and cut into 1.5-inch chunks.
• Aromatics: 3 Tbsp Olive Oil, 1 large Yellow Onion, finely chopped, 3 cloves Garlic, minced.
• Spice Base: 1 Tbsp Ginger Powder, 1 Tbsp Turmeric, 1 tsp Cinnamon, 1 tsp Cumin, $1/2$ tsp Saffron Threads (optional), Salt and Pepper.
• Liquid/Sweetness: 2 cups Chicken Stock or Water, $1/2$ cup Dried Apricots, $1/4$ cup Honey or Brown Sugar.
• Finish: $1/4$ cup Toasted Sliced Almonds, 1 Tbsp Sesame Seeds.

Part B: Instructions

Step 1: Brown the Lamb

1. In a Tagine pot or a large Dutch oven, heat the olive oil over medium-high heat.
2. Season the lamb chunks generously with salt and pepper. Brown the lamb in batches on all sides and set aside.

Step 2: Build the Spice Base

1. Reduce the heat to medium. Add the chopped onion to the pot and sauté for 8 minutes until softened. Add the minced garlic and cook for 1 minute.
2. Stir in all the ground spices (ginger, turmeric, cinnamon, cumin, and saffron). Cook for 1 minute until fragrant.

Step 3: Slow Braise

1. Return the browned lamb to the pot. Stir to coat the lamb in the spice mixture.
2. Add the chicken stock or water, ensuring the meat is mostly covered. Bring the mixture to a simmer.
3. Cover the Tagine/pot tightly. Reduce the heat to the lowest setting and cook for 2 hours, or until the lamb is very tender.

Step 4: Add Apricots and Sweetener

1. Stir in the dried apricots and honey/brown sugar.
2. Continue to simmer, uncovered, for another 30 minutes, allowing the apricots to plump up and the sauce to reduce and thicken slightly into a rich glaze.

Step 5: Serve

• Taste the sauce and adjust salt/sweetness.
• Garnish the Tagine generously with toasted sliced almonds and sesame seeds. Serve hot, traditionally alongside fluffy couscous.