New Mexican Red Chile Lamb Tagine & Apricots

INGREDIENTS
1 tbsp. olive oil
1 tbsp. butter
2 tbsp. New Mexico pecans, crushed
2 red onions, diced
3 cloves garlic, minced
2 tbsp. ginger paste
pinch of sa ron threads
2 cinnamon sticks
2 tsp. coriander, ground
1 tsp. cumin
2 lbs. lamb shoulder or leg cubed
(Substitute chicken, beef or pork)
8 dates, seeded
8 dried apricots
1 tbsp. orange zest
2 tbsp. honey
1⁄2 tsp. ras el hanout
1⁄2 tsp. salt
1⁄4 tsp. black pepper
1 tbsp. New Mexico red chile powder
1 tsp. smoked paprika

TAGINE OR DUTCH OVEN
1. Heat the butter and oil in a tagine, or heavy Dutch oven.
Stir in the pecans and sauté.
2. Add the diced onions and garlic; stir and cook over low heat until golden.
3. Stir in the ginger paste, sa ron, cinnamon sticks, cumin, paprika,
red chile powder, and coriander.
4. Add the cubed lamb pieces and stir to make sure everything is coated
with the onion and spices. Sauté for 4 minutes.
5. Next, pour enough water to cover the meat and bring to a boil.
Reduce the heat, cover and simmer for 1 hour or until meat is tender.
6. Add the dates, apricots and orange zest; stir to mix and cover.
Simmer for 20 minutes.
7. Stir in the honey and ras el hanout and simmer another 10 minutes.
8. Season to taste with salt and pepper. The sauce should be syrupy.
If it is too watery, allow to simmer and thicken with lid o for 5 minutes,
or add some water if necessary.
9. Top with chopped cilantro and serve alongside couscous and bread
of choice.
INSTANT POT
1. Use the Sauté setting and melt the butter and oil. Stir in the pecans
and sauté until golden.
2. Add the diced onions and garlic; stir and cook until golden.
3. Stir in the ginger paste, sa ron, cinnamon sticks, cumin, paprika, red chile
powder, and coriander.
4. Add the cubed lamb pieces and stir to make sure everything is coated with
the onion and spices. Pour 1 cup water over meat, close the lid and choose
stew setting.
5. Do a quick release and add the dates, apricots, orange zest, honey, and
ras el hanout, and choose the sauté setting for 10 minutes.
6. Season to taste with salt and pepper. (The sauce should be syrupy. If it is too
watery, choose the sauté setting for another 5 minutes or as needed.)
7. Top with chopped cilantro and serve alongside couscous and bread
of choice.