african lamb tagine

Ingredients

• RUB
• 1/2 tablespoon smoked paprika
• 1/2 tablespoon ground cumin
• 1/2 tablespoon ground ginger
• 1/2 tablespoon ground sumac
• 1/2 tablespoon ras el hanout
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• 1/8 teaspoon cayenne pepper, or more to taste
• freshly ground black pepper, to taste (i always use mixed peppercorns)
• TAGINE
• 1 1/2 pounds lamb shoulder (substitute chicken), cut into bite size pieces
• 1 1/2 tablespoons olive oil
• 2/3 cup red onions, finely chopped
• 3 large cloves garlic, pressed
• 1 cup plum tomatoes, washed, seeded and diced
• 2 cups low-sodium chicken broth if needed, divided
• 2 tablespoons brown sugar, such as demerara
• 1 tablespoon pomegranate molasses
• 1/4 teaspoon moroccan mint flakes, or more to taste
• 1/2 teaspoon saffron threads, crumbled
• 1 pinch ground himalayan sea salt
• freshly ground black pepper, to taste (i always use mixed peppercorns)
• 1/4 cup raisins, sultanas, currants, figs, dates or apricots
• 1/3 cup toasted slivered almonds, for garnish
• 1 tablespoon chopped cilantro, for garnish