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

Main Courses
Africa & Middle-East
African
Meat
Lamb

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.

SERVES 6

Lamb Tagine with Dried Apricots and Olives

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