Spiced Lamb and Apricot Breakfast Tagine

• 1/2 lb lamb shoulder
• 1/2 cup dried apricots
• 1/2 onion
• 2 cloves garlic
• 1 teaspoon ginger
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cumin
• 1/4 teaspoon turmeric
• 1 cup chicken broth
• 2 tablespoons olive oil

Instructions

1. 1

   Heat olive oil in a Dutch oven or heavy-bottomed pot over medium heat.

2. 2

   Add lamb and brown on all sides. Remove lamb and set aside.

3. 3

   Add onion and garlic to the pot and sauté until softened, about 5 minutes.

4. 4

   Stir in ginger, cinnamon, cumin, and turmeric. Cook for 1 minute until fragrant.

5. 5

   Return lamb to the pot. Add apricots and chicken broth.

6. 6

   Bring to a simmer, then cover and cook for 1 1/2 - 2 hours, or until lamb is very tender.

7. 7

   Serve hot, topped with Greek yogurt and toasted almonds.