A masterclass in North African slow-cooking. The conical lid of the tagine captures steam, condensing it back into the stew, allowing tough cuts of meat to braise in highly concentrated, spiced fruit juices (apricots/prunes) and toasted almonds without drying out.
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The Spice Rub. Toss the lamb chunks with Ras el Hanout, ginger, cinnamon, salt, and pepper. Let for 1 hour .
The . Heat olive oil in the base of a tagine (or a heavy Dutch oven). Brown the lamb on all sides. Remove meat.
The Base. Add the grated onion and garlic to the pot. Sauté until soft. Return the meat to the pot.
The . Pour in the broth and the saffron water. Bring to a .
The Tagine Effect. Cover tightly with the conical lid. Reduce heat to the absolute lowest setting. undisturbed for 1.5 hours .
The Fruit. Add the dried apricots/prunes. Cover and cook for another 30 minutes until the meat falls apart and the fruit is plump.
The Couscous. In a separate bowl, pour 2 cups of water over 2 cups of couscous. Cover with plastic wrap for 5 minutes . Fluff vigorously with a fork.
Garnish and Serve. Top the tagine with toasted almonds and fresh cilantro. Serve the rich, sticky over the fluffy couscous.
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