The Moroccans make some of the best dishes and they have conquered the culinary world. Try this Moroccan Lamb Tagine, it refers to both the pot and stew like dish that is cooked inside. With all the herbs and spices in the recipe, resulting in a well balanced and complex tasting without a ton of work, and will surely spice up your evening.

This recipe is from Delish and don't forget to click on the ingredients to get them.

Ingredients

• 4 lb. boneless lamb roast, cut into 1" pieces

• kosher salt

• 3 cups low-sodium chicken broth

• 1 cup dried apricots

• 3 tablespoons extra-virgin olive oil

• 1 onion, chopped

• 4 cloves garlic, sliced

• 2 teaspoon freshly minced ginger

• 2 tablespoons tomato paste

• 1 cinnamon stick

• small pinch of saffron

• 1/2 teaspoon ground turmeric

• 1/2 teaspoon ground coriander

• 1/4 teaspoon ground cardamom

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves

• freshly ground black pepper

• 1/4 cup freshly chopped cilantro, plus more for garnish

• 1/2 cup toasted almond slivers

• torn mint leaves, for serving

• cooked couscous, for serving

Preparation

Step 1

In a large bowl,, toss lamb with about 2 teaspoons salt. Let sit at room temperature for 1 hour or overnight in the refrigerator.

Step 2

In a small saucepan over medium-high heat, bring chicken broth to a boil. Remove from heat and add dried apricots. Let sit at least 15 minutes.

Step 3

In a tagine or Dutch oven over medium-high heat, heat oil. Add lamb and cook until golden, about 4 minutes per side. Work in batches as necessary. Remove lamb from pot and place on a plate.

Step 4

Reduce heat to medium and add onion to the pot. Cook until soft, 5 minutes. Add garlic and ginger and cook until fragrant, 1 minute  more, then add tomato paste and stir until coated. Add cinnamon stick, saffron and spices and cook until toasted, 1 minute more.

Step 5

Add lamb, apricots, and broth to pot and season with salt and pepper. Bring to a boil, then reduce and let simmer, covered, until lamb is tender and liquid is reduced, about 1 1/2 hours.

Step 6

Remove from heat and stir in cilantro. Garnish with toasted almonds, mint and more cilantro. Serve over warm couscous.

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