LAMB TAGINE WITH APRICOTS, OLIVES AND BUTTERED ALMONDS

Lamb Tagine With Apricots, Olives and Buttered Almonds image

A warming one-pot meal, this Melissa Clark recipe, recalls the finest of Moroccan tagines. It pulls the best from various tagine recipes - cinnamon sticks and green olives, lemon and saffron, and dried apricots. Done in two hours, it might not be a dish for a busy weeknight, but a leisurely one, requiring a good amount of comfort.

Provided by Melissa Clark

Time 2h

Yield 6 servings

Number Of Ingredients 16

Ingredients

4 pounds bone-in lamb shoulder or neck, or 2 1/4 pounds boneless lamb stew meat, cut into 2-inch chunks
4 garlic cloves, minced
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon sweet paprika
1 teaspoon ground ginger
1 teaspoon ground cumin
2 large Spanish onions, peeled and quartered
2 cinnamon sticks, each 2 inches long
Large pinch crumbled saffron
1 1/4 cups dried apricots, sliced
1 cup cracked green olives, pitted and sliced if desired
2 to 4 tablespoons butter
1/3 cup sliced almonds
Cooked couscous, for serving
Chopped parsley or cilantro, for garnish

Steps:

Preheat oven to 325 degrees. Trim excess fat off lamb. Put meat in a deep Dutch oven or cast-iron pot with the garlic, salt, black pepper, paprika, ginger and cumin. Rub spices and garlic evenly all over meat.
Thinly slice onions, then mince enough of them to yield 1/2 cup. Add minced onion to pot with lamb; reserve onion slices.
Place pot over high heat and let cook, turning meat on all sides, until spices release their scent, about 3 minutes. You need not brown meat. Add 3 cups water to pot (it should come 3/4 of the way up lamb), along with cinnamon and saffron. Bring to a simmer, then cover pot and transfer to oven. Let braise for 45 minutes.
Turn meat, then top with onion slices. Cover pot and braise for another 45 minutes to an hour, or until lamb is very tender. Use a slotted spoon to transfer meat to a bowl, leaving broth and onions in pot.
Place pot on stove over high heat and add 3/4 cup apricots and the olives. Simmer broth until it reduces by a third and thickens slightly, about 10 minutes. Return lamb to pot and keep warm until serving. (Tagine can be prepared 4 days ahead; chill, then remove fat and reheat before serving.)
To serve, chop remaining 1/2 cup apricot slices. In a small skillet, melt butter. Add almonds and cook until well browned and toasted, about 2 minutes. Put couscous in a serving bowl and top with almonds and butter and chopped apricots. Pile tagine in center of couscous and garnish with herbs.

Nutrition Facts : @context http, Calories 1057, UnsaturatedFat 41 grams, Carbohydrate 26 grams, Fat 83 grams, Fiber 5 grams, Protein 53 grams, SaturatedFat 35 grams, Sodium 967 milligrams, Sugar 17 grams, TransFat 0 grams