📖 Instructions

1. Gather your ingredients: Dice the lamb into 1-inch cubes. Chop the onion, mince the garlic, and grate the ginger. Measure out all your spices and other ingredients. Having everything prepped and ready to go will make the cooking process much smoother. It's like having all your ducks in a row!
2. Sear the lamb: Heat olive oil in a tagine or Dutch oven over medium-high heat. Season the lamb with salt and pepper. Sear the lamb in batches until browned on all sides. Searing the meat adds a rich, deep flavor to the tagine. Don't overcrowd the pot, or the lamb will steam instead of sear. Set the seared lamb aside.
3. Sauté the aromatics: Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant. Be careful not to burn the garlic, or it will become bitter. If it starts to stick, add a splash of water or broth.
4. Bloom the spices: Add the ground cumin, ground coriander, turmeric, cinnamon, and saffron threads (if using) to the pot. Cook for 1 minute, stirring constantly, until fragrant. Toasting the spices releases their essential oils and enhances their flavor. Your kitchen should smell amazing at this point!
5. Combine and simmer: Return the seared lamb to the pot. Add the diced tomatoes, chicken broth, honey (or maple syrup), and dried apricots. Bring to a simmer, then reduce the heat to low, cover, and cook for at least 2 hours, or until the lamb is very tender. The longer it simmers, the more flavorful the tagine will become. Check occasionally and add more broth if needed to prevent it from drying out.
6. Adjust and serve: Stir in the chopped fresh cilantro and lemon juice. Taste and adjust seasoning as needed. Serve hot over couscous or rice. Garnish with toasted almonds, if desired. A dollop of yogurt or a sprinkle of fresh mint also adds a nice touch. Enjoy!
7. Consider serving with: Serve alongside crusty bread for soaking up all that yummy juice!