Lamb or Beef
• 3 tablespoons olive oil, divided
• 2 pounds lamb or beef chuck, cut into 1 inch cubes
• 2 medium onions, cut into 1-inch cubes
• 3 carrots, peeled, cut into fourths, then sliced lengthwise into thin strips
• 3 cloves garlic, minced
• 2 teaspoons paprika
• ¼ teaspoon ground turmeric
• ½ teaspoon ground cumin
• ¼ teaspoon cayenne pepper
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ½ teaspoon ground cardamom
• 1 teaspoon kosher salt
• ½ teaspoon ground ginger
• 1 pinch saffron
• ¾ teaspoon garlic powder
• ¾ teaspoon ground coriander
• 1 (14.5 ounces) can of homemade chicken broth or low-sodium canned broth
• 1 tablespoon tomato paste
• 1 cup dried apricots
• ½ cup sliced almonds
• 1 Tablespoon chopped cilantro
In a tagine or Dutch oven over medium-high heat, heat oil. Add lamb and cook until golden, about 4 minutes per side. Work in batches as necessary. Remove lamb from pot and place on a plate.
Reduce heat to medium and add onion to the pot. Cook until soft, 5 minutes. Add garlic, carrot, celery, and ginger and cook until fragrant, 1 minute more, then add tomato paste and stir until coated. Add cinnamon, saffron, and spices and cook until toasted, 1 minute more.
Add lamb, apricots, and broth to the pot and season with salt and pepper. Bring to a boil, then reduce heat and let simmer, covered until lamb is tender and liquid is reduced for about 1½ hours.
Remove from heat and stir in cilantro. Garnish with toasted almonds, mint, and more cilantro. Serve over warm couscous or rice.