Moroccan Tajine with Lamb, Apricots, Prunes, and Almonds

If using a traditional tajine pot, soak it in water for a few hours before cooking to prevent cracking. If using a Dutch oven or heavy pot, you can skip this step.

In the tajine or pot, heat the olive oil over medium heat. Add the lamb chunks and brown them on all sides. Remove the lamb and set aside.

In the same pot, add the chopped onion and sauté until translucent. Add the minced garlic (if using) and cook for another minute. Stir in the spices (cumin, coriander, cinnamon, ginger, saffron, salt, and pepper) and cook for about 1-2 minutes until fragrant.

Return the browned lamb to the pot. Add the carrots, apricots, prunes, and diced tomatoes (if using). Pour in the broth until the ingredients are just covered.

Bring the mixture to a gentle simmer. Cover the tajine or pot with its lid and reduce the heat to low. Cook for about 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together. Stir occasionally and add more broth or water if needed.

While the tajine is cooking, toast the almonds in a dry skillet over medium heat until golden brown. Set aside.

Once the lamb is tender, taste and adjust seasoning if necessary. Serve the tajine hot, garnished with toasted almonds and fresh cilantro or parsley. It pairs well with couscous or crusty bread to soak up the delicious sauce.