Lamb Tagine

, 3 h 30 min + 1 h salting, 8 servings

Slow-braised lamb with apricots, warm spices, and toasted almonds; tender and aromatic.

prepPreheat oven to 325°F / 160°C
1.4 kg bone-in lamb stew meat or lamb neck, cut into 1½-inch pieces	Salt lamb, rest 1 hr or up to 24 hrs	Heat oil, brown lamb in batches, 10 min	Cook onions until soft, 8 min	Add tomato paste, ginger, cinnamon & spices, 2 min	Add lamb, apricots, stock & cilantro, cover	Braise 325°F / 160°C, 2½–3 hrs until tender	Transfer to platter, top with almonds, garnish
2½ teaspoons kosher salt, more as needed
420 ml lamb or chicken stock	Bring stock to boil, add apricots, soak 15 min
140 g dried apricots
2 tablespoons extra-virgin olive oil, more as needed
2 large onions, thinly sliced
1 teaspoon tomato paste
½ teaspoon grated fresh ginger
2 small cinnamon sticks
Large pinch saffron
½ teaspoon ground ginger
¾ teaspoon ground turmeric
¾ teaspoon ground black pepper
¼ teaspoon ground cinnamon
Pinch freshly grated nutmeg
10 g fresh cilantro, chopped (for braising)
1 tablespoon unsalted butter	Heat butter & cinnamon, toast almonds, 5–7 min
60 g slivered almonds
2 scallions, finely chopped
2 tablespoons chopped parsley
10 g fresh cilantro, chopped (for garnish)
Fresh lemon juice, to taste

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