In a large bowl, combine the lamb pieces with olive oil, ginger, turmeric, cumin, cinnamon, salt, and pepper. Mix well to ensure the lamb is evenly coated with the spices.
Heat a large, heavy-bottomed pot or tagine over medium-high heat. Add the spiced lamb and sear on all sides until browned. Remove the lamb from the pot and set aside.
Add the chopped onion to the pot and sauté until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Return the lamb to the pot. Add the chicken broth, chopped apricots, raisins, and honey. Bring to a simmer, then reduce the heat to low, cover, and cook for 2-2.5 hours, or until the lamb is very tender.
While the tagine is simmering, prepare the couscous according to the package instructions. Fluff with a fork and set aside.
Once the lamb is tender, check the sauce consistency. If it's too thin, remove the lid and simmer for another 15-20 minutes to reduce and thicken the sauce. Adjust seasoning as needed.
To serve, spoon the couscous onto a large platter. Top with the lamb tagine, apricots, and raisins. Garnish with toasted almonds and fresh cilantro. Serve hot and enjoy the flavors of Morocco!
The flavors were good, but I found the dish a bit too sweet. I would reduce the amount of apricots and raisins next time.
It was good, but not great. The lamb was a little tough, and I think I needed to cook it longer. The flavor was there, but the texture wasn't quite right.
The dish was disappointing. The lamb was tough, and the flavors didn't quite come together for me. I followed the recipe, but it just didn't work.
Absolutely incredible! The tagine was bursting with flavor. The lamb was perfectly cooked, and the sweetness from the fruit was divine. Highly recommend!
Absolutely divine! The lamb was so tender, and the combination of spices was perfect. The sweetness from the apricots and raisins really balanced the savory flavors. My family devoured it!
