4poundsbone-in lamb shoulder or neckor 2-1/4 pounds boneless lamb stew meat, cut into 2-inch chunks
4garlic clovesminced
1 1/2teaspoonskosher salt
1teaspoonfreshly ground black pepper
1teaspoonsweet paprika
1teaspoonground ginger
1teaspoonground cumin
2large yellow onionspeeled and quartered
2cinnamon stickseach 2 inches long
Large pinch crumbled saffron
1-1/4cupsdried apricotssliced
1cupcracked green olivespitted and sliced if desired
1/3cuphalved almondstoasted
Cooked couscousfor serving
Chopped parsley or cilantrofor garnish
Instructions
Trim excess fat off lamb. Put meat in a deep Dutch oven or cast-iron pot with the garlic, salt, black pepper, paprika, ginger and cumin. Rub spices and garlic evenly all over meat.
Thinly slice onions, then mince enough of them to yield 1/2 cup. Add minced onion to the pot with the lamb; reserve onion slices.
Place the pot over high heat and let cook, turning meat on all sides, until spices release their scent, about 3 minutes. You need not brown the meat. Add 3 cups of water to the pot (it should come 3/4 of the way up lamb), along with cinnamon and saffron. Bring to a simmer, then cover the pot. Braise for 45 minutes.
Turn meat, then top with onion slices. Cover pot and braise for at least another hour and a half, or until lamb is very tender. Use a slotted spoon to transfer meat to a bowl, leaving broth and onions in pot.
Place pot back on the stove over high heat and add 3/4 cup apricots and the olives. Simmer broth until it reduces by a third and thickens slightly, about 10 minutes. Return the lamb to the pot and keep warm until serving. (Tagine can be prepared 4 days ahead; chill, then remove fat and reheat before serving.)
To serve, chop remaining 1/2 cup apricot slices. Put couscous in a serving bowl and top with almonds and chopped apricots. Pile the tagine in center of couscous and garnish with herbs.