In a large bowl, combine the lamb cubes with cumin, ginger, turmeric, cinnamon, salt, and pepper. Toss to coat evenly.
Heat olive oil in a large tagine or Dutch oven over medium-high heat. Brown the lamb cubes in batches, then set aside.
Add the sliced onion to the tagine and cook until softened and translucent, about 5 minutes.
Return the lamb to the tagine. Add the chicken broth, honey, and apricots. Bring to a simmer.
Cover the tagine and reduce heat to low. Simmer for 1.5 to 2 hours, or until the lamb is tender.
Stir in the chopped cilantro and almonds. Serve hot with couscous or crusty bread.
Garnish with extra cilantro and almonds before serving.
Wonderful! This tagine is a culinary journey. The spices are perfectly balanced, and the lamb is incredibly tender. I will definitely make this again.
The taste was good, but the cooking time needs more specification. I feel like the recipe could have provided more instruction in terms of the doneness of the meat, and other ingredients such as how to prepare the apricots for the recipe.
The flavors were good, but the lamb was a little dry. I should have probably used more liquid during the cooking process to avoid this issue.
Very tasty! It took a while to cook, but it was worth it. The flavors were amazing. I used a slow cooker, and the lamb was perfectly tender.
This tagine is a masterpiece! The flavors are so well-balanced, and the lamb just melts in your mouth. It's definitely worth the time and effort.
