Lamb Tagine with Figs and Almonds Recipe

Ingredients:

• 2 pounds lamb stew meat, cut into 1 1/2 inch cubes
• 2 tablespoons vegetable oil
• 2 onions, chopped
• 2 garlic cloves, minced
• 1/2 cup chopped dried figs
• 1/2 cup slivered almonds, toasted
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon saffron threads
• 1 1/2 cups chicken broth
• Salt and freshly ground black pepper
• Parsley leaves for garnish

Instructions:

1. Heat the oil in a large heavy-bottomed casserole or Dutch oven over medium-high heat.
2. When hot, add the onions and garlic, cook and stir until the onions become translucent.
3. Add the lamb cubes and brown on all sides, for about 10 minutes.
4. Lower heat to medium and add the cumin, coriander, ginger, cinnamon, and saffron. Stir to combine.
5. Pour in the chicken broth, bring to a simmer, and cover with a lid.
6. Cook, stirring occasionally, for 1 and 1/2 to 2 hours or until the lamb is very tender.
7. Stir in the figs and almonds, cook for another 10 minutes until heated through and the sauce is slightly thickened.
8. Season with salt and pepper to taste.
9. Garnish with parsley leaves and serve hot with couscous or crusty bread.

Verdict:

The combination of tender lamb, sweet figs, and crunchy almonds in this delicious tagine dish is a true delight to the taste buds. The spices and saffron add a rich depth of flavor. It’s a perfect comforting meal for chilly evenings or when you have guests over.