Moroccan Lamb or Beef Tagine with Apricots

Instructions

1. Combine meat, onion, garlic, salt, pepper, ground ginger, crumbled saffron, ground turmeric, Ras el Hanout, cinnamon sticks, and oils in a large bowl.

2. For Pressure Cooker: Transfer the mixture to the cooker. Brown the meat over medium heat for a few minutes. Add 2 1/2 cups water and cilantro; bring to a fast simmer. Cover and cook under pressure for 45-50 minutes. Release pressure, then remove and reserve 1/2 cup of the cooking liquid. Continue cooking uncovered over low heat, stirring occasionally until the sauce reduces to mostly oils and onion.

3. For Pot: Transfer the mixture to a large pot. Brown the meat over medium heat for a few minutes. Add 2 1/2 cups water and cilantro; bring to a fast simmer. Cover and simmer over medium heat for 2 to 2 1/2 hours until the meat is very tender. Halfway through, remove and reserve 1/2 cup of the liquid; add water if necessary to prevent scorching. Reduce the sauce over low heat, uncovered, stirring occasionally until it is mostly oils and onion.

4. For Clay or Ceramic Tagine: Layer onion rings on the tagine bottom, then place the meat mixture on top. Add water. Cover and place on a diffuser over medium heat until it simmers, then reduce heat to the lowest setting to maintain the simmer for about three hours. Around two hours in, remove and reserve 1/2 cup of the liquid. Cook until the meat is tender and liquids reduce.

5. Prepare apricots: While the meat cooks, simmer apricots covered with water for 10-15 minutes until tender. Drain. Add sugar (or honey), cinnamon, and the 1/2 cup reserved meat liquid. Simmer for 5-10 minutes until a thick syrup forms.

6. To serve: Remove and discard the cilantro. Arrange the meat on a platter or leave in the tagine base. Spoon the apricots and syrup over the meat. Garnish with fried almonds and sesame seeds if desired.