📖 Instructions

1. First things first, let's get that lamb prepped. In a large bowl, combine the cubed lamb shoulder with olive oil, cumin, coriander, turmeric, cinnamon, ginger, garlic, harissa paste, salt, and pepper. Give it a good toss so everything's evenly coated. If you've got the time, cover the bowl and let it marinate in the fridge for at least 30 minutes, or even better, overnight. Trust me, it makes a huge difference!
2. Time to build some flavor! Heat a tablespoon of olive oil in your Dutch oven or heavy-bottomed pot over medium-high heat. Brown the marinated lamb in batches, being careful not to overcrowd the pot. This step is important because it creates a beautiful sear and adds depth to the final dish. Once browned, remove the lamb and set it aside.
3. Now, let's sauté the aromatics. Add the chopped onion to the pot and cook until it's softened and translucent, about 5-7 minutes. Then, stir in the minced garlic and cook for another minute until fragrant. This is where the magic happens – the base of our tagine is coming to life!
4. Add the diced tomatoes, chicken broth (or lamb broth, if you're feeling fancy), honey, and saffron threads (if using) to the pot. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot. These browned bits are flavor gold, so don't leave them behind!
5. Return the browned lamb to the pot, nestling it into the simmering sauce. Add the dried apricots and raisins. Reduce the heat to low, cover the pot tightly, and let it simmer gently for at least 2 hours, or until the lamb is incredibly tender and falling apart. The longer it simmers, the more the flavors will meld together.
6. About 30 minutes before the end of cooking, add the chickpeas (drained and rinsed) and the preserved lemon (quartered). Stir them in gently so they don't break apart. The preserved lemon adds a unique tanginess that really elevates the dish.
7. Once the lamb is cooked to perfection, remove the lid and check the sauce. If it's too thin, increase the heat to medium and let it simmer for a few more minutes, until it thickens to your desired consistency. Be sure to taste and adjust the seasonings as needed – a little extra salt or pepper can make all the difference.
8. Before serving, stir in the chopped fresh cilantro and mint. These fresh herbs add a bright, vibrant finish to the tagine. Serve hot, garnished with toasted almonds (optional). Traditionally, tagines are served with couscous, but rice or quinoa also work well. Don't forget some crusty bread for soaking up all that delicious sauce!