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!
This recipe is a game-changer! The tagine was absolutely delicious, and the flavors were incredibly well-balanced. A new family favorite!
The recipe was okay, but I felt it needed a bit more seasoning. The lamb was a little dry, too. I'll try it again with some modifications.
This was a very flavorful and satisfying meal. The lamb was tender, and the combination of sweet and savory elements was excellent.
This recipe is a winner! The flavors were outstanding, and the presentation was beautiful. It's the perfect dish to impress guests.
Very good recipe. The tagine had a rich, deep flavor. I served it with couscous, as suggested, and it was a perfect pairing.
