Quick Skillet Lamb and Apricot Tagine

I love finding ways to bring global flavors into my weeknight meals, and this lamb and apricot tagine is one of my favorites. It captures all the warmth and spice of a traditional tagine but comes together in under an hour, making it perfect for those busy evenings when you crave something special. Don't be intimidated by the spices; they blend beautifully to create a complex, comforting dish that tastes like it simmered for hours.

Ingredients

• 1 tbsp olive oil
• 1 lb boneless lamb shoulder, cut into 1-inch cubes
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground ginger
• ¼ tsp cinnamon
• Pinch of cayenne pepper (optional)
• 1 cup chicken or vegetable broth
• ½ cup dried apricots, halved
• 2 tbsp fresh cilantro, chopped (for garnish)
• Salt and freshly ground black pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Season lamb cubes generously with salt and pepper.
2. Sear the lamb in batches until browned on all sides, about 2-3 minutes per batch. Remove lamb from skillet and set aside.
3. Reduce heat to medium. Add chopped onion to the skillet and cook until softened, about 5 minutes.
4. Add minced garlic, cumin, coriander, ginger, cinnamon, and cayenne (if using). Cook, stirring, for 1 minute until fragrant.
5. Return the seared lamb to the skillet. Pour in the broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
6. Stir in the halved apricots. Cover the skillet, reduce heat to low, and simmer for 15-20 minutes, or until the lamb is tender and cooked through.
7. Season with additional salt and pepper to taste.
8. Garnish with fresh cilantro before serving.