Tangy Lamb and Apricot Tagine

A slow-simmered stew with tender lamb, plump apricots, and warm spices, finished with a touch of pomegranate molasses for depth.

Cuisine: Middle Eastern

Category: One Pot

Prep: 25 minutes. Cook: 120 minutes.

Serves 4.

Ingredients

• 1.5 lbs lamb shoulder
• 1 cup apricots
• 2 tbsp pomegranate molasses
• 1 large onion
• 4 cloves garlic
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp dried mint
• 2 cups chicken broth
• 2 tbsp olive oil
• 1/4 cup pitted dates

Instructions

1. Step 1: Cut lamb shoulder into 1-inch cubes and pat dry with paper towels. Heat 1 tbsp olive oil in a heavy pot over medium-high heat. Sear lamb in batches until browned on all sides, about 3-4 minutes per batch, then remove and set aside.
2. Step 2: Add remaining 1 tbsp olive oil to the pot. Finely chop onion and add to pot, cooking for 5 minutes until softened. Add minced garlic, cumin, coriander, and dried mint, stirring for 1 minute until fragrant.
3. Step 3: Return seared lamb to pot. Add chicken broth, apricots, dates, and pomegranate molasses. Bring to a gentle simmer, then cover and reduce heat to low. Simmer for 2 hours, stirring occasionally, until lamb is fork-tender and sauce has thickened slightly.
4. Step 4: Remove pot from heat. Discard any large bone fragments if present, then serve hot with crusty bread or steamed rice.