Recipe

Instructions

1. Mix the ras el hanout spices: ground coriander, ground cumin, ground cardamom, turmeric powder, fennel powder, cayenne pepper, ground cloves, ground ginger, and salt.
2. Season the lamb shoulder cubes with kosher salt and black pepper.
3. Heat canola oil in the tagine and brown the seasoned lamb in batches.
4. Add minced garlic and diced onions to the tagine, cooking until softened.
5. Stir in tomato paste, grated ginger, and the ras el hanout spice mixture.
6. Add cinnamon sticks and chicken stock, bring to a simmer.
7. Cover and cook for 2 hours or until lamb is tender.
8. Add dried apricots and lemon zest in the last 30 minutes of cooking.
9. Garnish with toasted slivered almonds and chopped cilantro before serving.