Moroccan Lamb Tagine with Dates and Dried Apricots

A rich, aromatic and flavorful stew prepared with dried fruits and fragrant spices such as cumin, saffron, cinnamon and ginger.

Servings: 6 | Prep Time: 20 min | Cook Time: 2 hours 15 min

INGREDIENTS

½ tablespoon olive oil
2 pounds boneless lamb shoulder/stew meat cut into cubes
salt and freshly ground black pepper for seasoning the lamb
1 large onion, coarsely chopped
4 cloves garlic, minced
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 teaspoon cumin
1 teaspoon ground cinnamon
½ teaspoon ground ginger
pinch saffron threads, crumbled
1 pound carrots, peeled and cut into chunks
2 medium sweet potatoes, peeled and cut into chunks
10 Medjool dates, pitted and chopped
2 cups chicken stock
½ cup chopped fresh parsley
¼ cup chopped fresh cilantro

DIRECTIONS

Heat ½ tablespoon of olive oil in a large Dutch oven.
Season the lamb with salt and pepper. Brown the lamb, in batches, and transfer to a plate.
Sauté the onions in the Dutch oven until the onions soften. Add the garlic, salt, pepper, cumin, cinnamon, ginger, and saffron and stir. Add the carrots and sweet potatoes, and dates and mix until the vegetables are coated with the seasonings.
Return the lamb to the Dutch oven. Add the chicken stock. Bring to a boil and then reduce to low heat. Cover and simmer for 2 hours. Skim off the fat from the tagine.
Add the parsley and cilantro, stir to combine and serve.