Lamb Tagine

• 2 pinches saffron
• 3 1/2 cups water
• 1 large onion, peeled and finely chopped (about 1 1/2 cups)
• 2 garlic cloves, peeled and finely chopped (1 tablespoon)
• 2 tablespoons minced peeled fresh ginger (from about a 2-inch section)
• 3 tablespoons sunflower or other neutral-tasting oil
• Coarse salt
• 1 dried bay leaf
• 2 pieces (each 1 inch) cinnamon stick
• Few pinches red pepper flakes
• 2 1/2 pounds lamb stew meat, preferably bone-in lamb pieces from the neck or shoulder, cut into 2-to 3-inch pieces
• 6 ounces dried apricots, preferably Turkish
• Fresh flat-leaf parsley, coarsely chopped
• 1/2 cup sliced almonds, toasted (optional)
• Harissa (optional)

1. Prepare aromatics Heat the oven to 350F.
2. Stir the saffron into the water in a small saucepan and set aside for 10 minutes, then heat just to a simmer (saffron is not soluble in oil, so you must soak it first in water to release the flavor).
3. Mix together the onion, garlic, ginger, oil, and 1 teaspoon salt, then transfer the mixture to a Dutch oven, spreading to form an even layer.
4. Add bay leaf, cinnamon stick, and red pepper flakes, then pour in the simmering saffron water.
5. Cook stew Add the lamb, and season with more salt.
6. Cover and cook in the oven until lamb is almost tender (it should meet slight resistance when prodded with a fork), about 1 hour and 30 minutes.
7. About halfway through, skim the fat from the surface and turn the lamb pieces over so theyll cook more evenly.
8. Finish stew Add the apricots to the pot, submerging them in the liquid, then continue cooking (covered) until the fruit is almost falling apart and the sauce has thickened.
9. This will take 30 to 40 minutes, so start checking after about 25 minutes or so; if the liquid doesnt seem to be thickening by this point, remove the lid for the rest of the cooking time.
10. (You can also mash some of the apricots into the sauce to help it thicken.)
11. Discard bay leaf and cinnamon sticks.
12. Taste and season with more salt, as needed.
13. Serve The stew can go right to the table from the oven; pass the parsley and toasted almonds and harissa, if desired, in individual bowls on the side.
14. Or, spoon the stew into serving bowls and sprinkle the garnishes on top.
15. You can prepare all of the ingredients for the stew while the saffron sits in the water for 10 minutes.
16. Toast the almonds in the heated oven just before putting in the tagine (since they cook at the same temperature).
17. This recipe is prepared using a 6-quart Dutch oven or other heavy pot with a tight-fitting lid.
18. If you want a more authentic preparation, make it in two tagines (each measuring 9 3/4 by 2 1/2 inches), dividing ingredients evenly among them.
19. Look for tagines at specialty cookware shops or online.
20. Use bone-in lamb (from the neck or shoulder) for the most delicious results, as the bones help keep the meat moist during cooking and impart flavor and texture.
21. The pieces should be similar in size (2 to 3 inches) so they cook at the same rate.
22. Harissa is a fiery blend of hot chiles, garlic, spices, and olive oil that is often used to embolden stews and other North African dishes.
23. It is available in Middle Eastern markets, specialty stores, and some large supermarkets.

saffron, water, onion, garlic, fresh ginger, sunflower, salt, bay leaf, cinnamon, red pepper, lamb stew meat, turkish, parsley, almonds

Taken from www.epicurious.com/recipes/food/views/lamb-tagine-393812 (may not work)