Ingredients

• 2 pounds boneless leg of lamb , cut into 1-inch cubes
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 0.5 teaspoons cayenne pepper
• 0.5 teaspoons ground cardamom
• 0.5 teaspoons ground turmeric
• 2 teaspoons kosher salt
• 2 tablespoons olive oil
• 2 cups finely chopped onion
• 4 cloves garlic , minced
• 1 tablespoon minced fresh ginger root
• 2 , 3 inch
• 2 cups low-sodium chicken stock
• 1 cup dried apricots , halved
• 2 , 3 inch
• 1 tablespoon honey
• 0.25 cups chopped fresh cilantro
• 0.25 cups toasted pine nuts

Instructions

1. 1 Combine lamb, coriander, cumin, paprika, cayenne, cardamom, turmeric, and salt in a large bowl; toss together until lamb is evenly coated.
2. 2 Heat oil in a large Dutch oven or tagine over medium heat. Add onions; cook, stirring occasionally until soft and translucent, about 5 minutes. Stir in garlic, ginger, and cinnamon; cook, stirring frequently, until fragrant, about 1 minute. Add seasoned lamb; cook, stirring frequently until light brown, being careful not to caramelize, about 2 minutes. Add chicken stock and bring to a gentle boil over medium heat. Reduce heat to low and simmer, covered, until the lamb is just tender, about 1 hour and 15 minutes.
3. 3 Stir in apricots, orange peels, and honey; continue to simmer over low heat, uncovered, until the liquid has thickened slightly and lamb is fork-tender, about 30 minutes. Remove from the heat, discard cinnamon sticks and orange peels.
4. 4 Divide evenly among 4 bowls. Garnish each bowl with a tablespoon each of cilantro and pine nuts.

Nutrition per serving