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Braise It: Moroccan Lamb Tagine

This slow-cooked stew is perfect for a chilly night. Shop the ingredients right here, then follow along with this recipe: In a large bowl, toss 3 lb boneless lamb stew meat cubes with 2 tsp salt. In a small pot, bring 2 cups Brodo stock to a boil. Remove from heat, then add 5 oz medjool dates or apricots. Let sit at least 15 minutes. Set aside. Heat oven to 325 F. In a tagine, Dutch oven, or heavy-bottomed pot with lid, heat 2 tbsp oil over medium heat. Working in batches to avoid overcrowding, add lamb to pot, and cook until well browned on all sides. Transfer lamb to a plate and set aside. Drain fat from pot, if necessary, leaving just enough to coat the bottom. Add 2 sliced onions and 1/2 tbsp salt; cook until soft, about 8 minutes. Add 1 tsp tomato paste, 1 tsp cumin seeds, 1 tsp coriander seeds, 1 tbsp smoked paprika, and 2 cinnamon sticks; saute until fragrant, about 2 minutes. Add in lamb and any juices on the plate, dates, stock, and 2 tbsp chopped cilantro, including stems. Cover pot and cook in oven until lamb is tender, 2 1/2 to 3 hours, stirring occasionally. Once done, top with 1/2 c toasted slivered almonds and a few tablespoons chopped cilantro. Sprinkle with fresh lemon juice to taste. Serve with flatbread or couscous.