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1
Prepare aromatics Heat the oven to 350F.
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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).
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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.
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4
Add bay leaf, cinnamon stick, and red pepper flakes, then pour in the simmering saffron water.
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5
Cook stew Add the lamb, and season with more salt.
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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.
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7
About halfway through, skim the fat from the surface and turn the lamb pieces over so theyll cook more evenly.
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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.
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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.
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10
(You can also mash some of the apricots into the sauce to help it thicken.)
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11
Discard bay leaf and cinnamon sticks.
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12
Taste and season with more salt, as needed.
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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.
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14
Or, spoon the stew into serving bowls and sprinkle the garnishes on top.
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15
You can prepare all of the ingredients for the stew while the saffron sits in the water for 10 minutes.
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16
Toast the almonds in the heated oven just before putting in the tagine (since they cook at the same temperature).
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17
This recipe is prepared using a 6-quart Dutch oven or other heavy pot with a tight-fitting lid.
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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.
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19
Look for tagines at specialty cookware shops or online.
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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.
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21
The pieces should be similar in size (2 to 3 inches) so they cook at the same rate.
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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.
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23
It is available in Middle Eastern markets, specialty stores, and some large supermarkets.
