In a large bowl, combine the lamb pieces with cumin, ginger, turmeric, cinnamon, salt, and pepper. Mix well to ensure the lamb is evenly coated with the spices.
Heat olive oil in a large Dutch oven or tagine pot over medium-high heat. Brown the lamb pieces in batches, ensuring not to overcrowd the pot. Remove the browned lamb and set aside.
Add the chopped onion to the pot and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Return the browned lamb to the pot. Add the chicken broth, honey, and saffron threads. Bring to a simmer, then reduce the heat to low, cover, and cook for 2 hours, or until the lamb is very tender.
Stir in the dried apricots and continue to simmer for another 15 minutes, allowing the apricots to plump up and infuse their sweetness into the tagine.
Stir in the chopped fresh cilantro and toasted almonds. Adjust seasoning with salt and pepper to taste.
Serve the lamb tagine hot, garnished with additional cilantro and almonds. Serve with couscous or crusty bread for soaking up the delicious sauce.
It was alright. The lamb was a bit tough, even after slow cooking. Maybe I didn't cook it long enough? The flavor was decent, but not outstanding. I may try it again with a different cut of lamb.
Really enjoyed this recipe! The almonds add a fantastic texture, and the slow cooking really brings out the flavors. It's a relatively easy recipe, but the result is a restaurant-quality dish. Served it with couscous, as suggested. Perfect!
