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!
One of the best recipes I've tried! The flavors were incredible, and the lamb was so tender. It's a perfect dish for a special occasion.
Very tasty! I used a slow cooker, which made the process even easier. The spices were fragrant and the dish was very satisfying.
This recipe is a keeper! The flavors are complex and well-balanced. The lamb was melt-in-your-mouth tender. I highly recommend it!
The flavor was good, but it took a lot longer to cook than I expected. The lamb wasn't as tender as I would have liked.
The tagine was delicious, and the aromas were wonderful while it was cooking. I would definitely make this again, but perhaps add a bit of chili for a kick.
