Moroccan cuisine · Meat & Kebab

Tajine Lahm bel Chmicha

Lamb shoulder braised with dried apricots, cinnamon and saffron, finished with toasted almonds.

Ingredients · for 4 servings

• 800 g lamb shoulder (cubed)
• 300 g dried apricots
• 2 onions
• 1/2 tsp saffron threads
• 1 tsp cinnamon
• 1 tsp ground ginger
• 1 tbsp honey
• 100 g almonds (blanched)
• 40 g butter
• 3 tbsp olive oil
• Salt, pepper

Instructions

1. Soak the apricots in lukewarm water for 30 min., finely dice the onions and dissolve the saffron threads in 3 tbsp hot water.
2. Heat olive oil in a braising pot and brown the lamb cubes for 6–8 min. over high heat all over until they have brown seared patches.
3. Sauté the onions for 5 min., then add the cinnamon, ginger, saffron water, salt and pepper, pour in 400 ml water and braise gently covered for 65 min.
4. Add the drained apricots with the butter and honey and continue cooking uncovered for 20 min. until the fruit is soft and the sauce has thickened to a syrupy consistency.
5. Toast the almonds in a dry pan for 3–4 min. until golden and chop roughly.
6. Season the tagine with salt and pepper, sprinkle with the almonds and serve hot with couscous or bread.