thank you Lupo-Lobo, yes it was a spectacular meal. I cook from scratch only and every day. Moroccan food is one of my favorites
Best results are really with lamb but I have used pork loin as well. Chicken is OK too but doesn't have as much flavor as the other meat. Enjoy
Moroccan Lamb/Pork Tagine with Apricots and Honey (Chicken works too but pork or lamb i best)
2 lb (1kg) boneless lamb shoulder, trimmed of fat (about 1 1/2 pounds or 750 g), I used pork loin
1 tsp ground turmeric
1 tsp ground ginger
1 1/4 tsp salt
2 TBSP vegetable oil
1 1/2 C diced onions
3 large garlic cloves, minced
1 C chicken broth
8 threads Spanish saffron, crushed
16 fresh cilantro sprigs, tied together with a cotton string
1 C dried, pitted apricots
1/2 C golden raisins or dried cranberries
1 onion, halved and thinly sliced
1 TBSP honey
1 tsp ground cinnamon
1/2 tsp freshly ground pepper
Cilantro/coriander green sprigs, for garnish
Cut meat into 1 1/2-inch (3cm) cubes and place in a medium-sized bowl. Season the meat with turmeric, ginger and 1/2 teaspoon salt.
Heat a frying pan or cast iron pot over high heat. Add 1 tablespoon of the vegetable oil and half of the seasoned meat. Cook the meat until browned on all sides, 2 to 3 minutes. Using a slotted spoon, remove the meat from the pan and set aside. Repeat with remaining oil and meat.
Return the seared meat to the pan and add the diced onions. Cook stirring to get the browned bits off the bottom of the pan, for 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the chicken broth, saffron, and cilantro bundle and bring the mixture to a boil. If you have a tagine dish, transfer the meat to a preheated tagine, reduce the heat to medium-low and cook, covered, for 1 1/2 hours, or until the meat is tender.
Pour 1 cup of boiling water over the apricots and raisins and let sit for 20 minutes. Strain and set the fruit aside.
Using a slotted spoon, remove the meat, place it on a clean plate, and keep warm. Bring the remaining liquid in the pan to a simmer. Add the sliced onions, apricots, raisins, honey, cinnamon, ground pepper, and 3/4 teaspoon salt. Return the liquid to a simmer and cook for 6 to 8 minutes, or until mixture is slightly thickened. Add the cooked lamb back into the sauce and cook to heat through, about 2 minutes. Garnish with fresh cilantro sprigs. Serve with Moroccan Vegetable Couscous and Moroccan Yogurt with Preserved Lemon Dip.