Heat 2 tablespoons oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Brown lamb chunks 3-4 minutes per side until deep golden. Do not crowd the pan to avoid steaming. Remove lamb and set aside.
2 lbs lamb shoulder, 2 tbsp oil
Lower heat to medium. Add diced onions and cook 5 minutes until softened. Stir in minced garlic, grated ginger, ground cumin, ground coriander, paprika, chili flakes, and cinnamon stick. Toast spices for 2 minutes until fragrant and slightly darkened.
2 onions, 4 cloves garlic, 2 inch fresh ginger, 1 stick cinnamon stick, 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp paprika, 0.5 tsp chili flakes
Return browned lamb to pot. Pour in broth and stir to scrape up browned bits. Bring to a boil, then reduce to lowest simmer. Cover and cook for 2 hours, stirring every 30 minutes. Lamb should be fork-tender and internal temperature should reach 190°F.
2 lbs lamb shoulder, 2 cups chicken or vegetable broth
Stir in dried apricots, drained chickpeas, and chopped preserved lemon. Simmer uncovered for 30-40 minutes until sauce thickens slightly and fruit is plump but intact. Taste and adjust salt as needed.
1 cup dried apricots, 15 oz chickpeas, 1 preserved lemon
Turn off heat and let the tagine rest 10 minutes off the burner. Garnish with fresh cilantro and serve over couscous or with warm flatbread.
fresh cilantro
