Lamb Tagine with Dried Apricots and Olives

Name: Lamb Tagine with Dried Apricots and Olives
Yield: Serves 6
Cuisine: Africa & Middle-East, African
Ingredients: 1 (3 1/2-to 4-pound), boneless lamb shoulder roast, trimmed and cut into 1 1/2-inch pieces; , Salt and ground black pepper; 3 tablespoons, olive oil; 3 , medium onions, halved and sliced pole to pole into 1/4-inch-thick pieces; 4 (2-inch-long) strips, zest from 1 lemon, trimmed of white pith; 8 , medium garlic cloves, minced or pressed through a garlic press (about 8 teaspoons), plus 2 medium garlic cloves, mashed to a fine paste; 2 1/2 teaspoons, sweet paprika; 1 teaspoon, ground cumin; 1/2 teaspoon, ground ginger; 1/2 teaspoon, ground coriander; 1/2 teaspoon, ground cinnamon; 1/4 teaspoon, cayenne pepper; 1/4 cup, unbleached all-purpose flour; 4 cups, low-sodium chicken broth; 2 tablespoons, honey; 1 pound, carrots (about 6 medium), peeled and sliced 1 inch thick; 2 cups, pitted Greek green olives, halved; 1 cup, dried apricots, chopped medium; 1/4 cup, minced fresh cilantro leaves; 1/4 cup, juice from 2 lemons; 1/2 teaspoon, grated zest from 1 lemon

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Tagines are a Maghrebi specialty. They can include all manner of meats, vegetables, and fruits. We set our sights on one that included tender lamb.

SERVES6

Lamb Tagine with Dried Apricots and Olives

WHY THIS RECIPE WORKS

We used carrots, onions, and garlic to lay the foundation for our lamb tagine recipe and a spice mix of traditional Maghrebi spices to give it complex flavor. For the lemon flavor that distinguishes tagines, we used lemon zest and juice. Gr...

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