Ingredients:

Grass-Fed Lamb Leg Slices (about 1 kg)
2 large onions, finely chopped
3 garlic cloves, minced
1 tbsp ground cumin
1 tbsp paprika
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground turmeric
Salt and black pepper, to taste
2 tbsp olive oil
1 cup chicken or vegetable broth
1 can (400g) diced tomatoes
1 cup dried apricots, chopped
1 cup carrots, sliced
1 cup zucchini, sliced
Fresh cilantro, for garnish

Instructions:

Marinate Lamb: Combine cumin, paprika, cinnamon, ginger, turmeric, salt, and pepper. Rub this spice mix all over the lamb slices. Let it marinate for at least 30 minutes.

Sauté Onions and Garlic: Heat olive oil in a large tagine or a heavy-bottomed pot. Add onions and garlic, sautéing until softened.

Brown Lamb: Add lamb slices to the pot and brown on both sides.

Add Liquids and Tomatoes: Pour in broth and add diced tomatoes. Bring to a simmer.

Slow Cook: Cover and cook on low heat for 1 hour.

Add Vegetables: Stir in apricots, carrots, and zucchini. Cook for another 30 minutes or until the lamb is tender and the vegetables are cooked.

Garnish: Sprinkle with fresh cilantro before serving.

Serve this heartwarming tagine with couscous or flatbread. It's a dish that will take your taste buds on a journey to the Mediterranean, where each bite is a blend of spice and tenderness.