Tagine of Lamb with Apricots and Almonds (طاجين لحم بالبرقوق والمشمش) — Moroccan sweet-savory lamb tagine with dried fruit

• 1000 glamb shoulder, boneless, cut into 4 cm cubes (trim excess surface fat)
• 220 gyellow onion, finely grated
• 12 ggarlic, minced
• 30 mlextra-virgin olive oil
• 20 gunsalted butter
• 2 tspground ginger
• 1 tspground cinnamon
• 1 tspground turmeric
• 1 tspground black pepper
• 2 tspfine sea salt
• 0.25 tspsaffron threads (about 0.15 g)
• 30 mlwarm water (for blooming saffron)
• 600 mllow-sodium chicken stock
• 1 leafbay leaf
• 220 gdried apricots (prefer soft Turkish-style)
• 45 ghoney
• 10 mlorange blossom water (optional but traditional)
• 90 gwhole blanched almonds (toasted or fried until golden)
• 1 tbsptoasted sesame seeds (about 9 g)
• 10 gfresh cilantro leaves (roughly chopped)

Instructions

1. 1

   Bloom the saffron by crushing the threads lightly and stirring them into 30 ml warm water. Let it stand for 10 minutes so the color and aroma fully release, then set it aside while you start the stew.

2. 2

   Heat a heavy pot or tagine base over medium-high heat and add the olive oil and butter. When the butter foams, add the lamb in a single layer and brown for 6–8 minutes, turning to color multiple sides; work in batches if needed so the meat sears rather than steams.

3. 3

   Reduce heat to medium and add the grated onion and minced garlic to the browned lamb. Cook for 6–7 minutes, stirring and scraping the pot, until the onion turns glossy and the raw garlic smell fades.

4. 4

   Stir in the ginger, cinnamon, turmeric, black pepper, and salt, and cook for 60 seconds to toast the spices. Pour in the saffron water and chicken stock, then add the bay leaf and bring the liquid to a gentle simmer.

5. 5

   Cover and cook at a very low simmer for 75–90 minutes, stirring once or twice, until the lamb is fork-tender and the sauce has body. If the pot looks dry at any point, add 60 ml stock and keep the heat low so the meat stays tender.

6. 6

   While the lamb braises, soften the apricots by covering them with hot water in a bowl for 10 minutes, then drain well. This step prevents the fruit from stealing moisture from the sauce and helps it become silky rather than leathery.

7. 7

   When the lamb is tender, stir in the drained apricots, honey, and orange blossom water. Simmer uncovered for 12–15 minutes, spooning sauce over the fruit, until the apricots are plump and the sauce turns glossy and lightly syrupy.

8. 8

   Taste the sauce and adjust the balance by simmering 2–3 minutes longer if you want it thicker and more concentrated. Turn off the heat and rest the tagine covered for 10 minutes so the fat rises slightly and the flavors round out.

9. 9

   Serve the lamb with apricots arranged on top, then scatter the toasted almonds, sesame seeds, and cilantro over the surface. Spoon extra sauce at the table, ensuring each portion gets both tender lamb and sweet fruit.