Tagine of Lamb and Apricots

in Honey Sauce Prep: 20 minutes Cook: 2 hours Servings: 8

Prepare this tagine a day ahead, and you will be rewarded with more complex flavors. Wildflower honey provides an aromatic essence to this dish in lieu of the traditional orange flower water. You can add one-quarter cupfuls of water or broth to sauce during cooking if too thick. Serve with flatbread.

Ingredients

1 teaspoon salt 1 teaspoon ground turmeric ¾ teaspoon ground cinnamon ¼ teaspoon freshly ground black pepper 2 pounds lamb stew meat 2 teaspoons olive oil 2 cups chopped onion 1 cup beef broth ¼ cup honey 1 - 3 inch cinnamon stick 1 cup chopped dried apricots ¼ cup slivered almonds, toasted

Directions

Preheat oven to 350°F. Combine first 5 ingredients in a large bowl. Toss gently to coat. Heat oil in a Dutch oven over medium-high heat. Add lamb mixture; cook 5 minutes, browning on all sides and stirring frequently. Add onion, and cook 2 minutes, stirring once. Stir in broth, honey, and cinnamon stick. Cover and bake at 350°F for 1 ½ - 2 hours. Stir in apricots, and bake 15 minutes. Discard cinnamon stick, and sprinkle evenly with slivered almonds. (Suggestion: Serve with Israeli couscous.)