Lamb Tagine

Pat lamb dry with paper towels and season generously with salt and pepper.

Dice onions, mince garlic and ginger root. Prep all vegetables by cutting into bite-sized chunks.

Heat olive oil in a large Dutch oven or skillet over medium-high heat. Working in batches to avoid crowding, brown lamb on all sides, 3–4 minutes per batch. Transfer to slow cooker.

In the same pot, sauté onion until softened, about 3 minutes. Add garlic and ginger, cook for 1 minute until fragrant. Scrape up any browned bits and transfer to slow cooker.

Add garam masala, paprika, cumin, and cinnamon to the slow cooker; stir well to coat the lamb and onions.

Pour in vegetable broth and honey. Stir in dried apricots and citrus zest (if using).

Add root vegetables (carrot, parsnip, or turnip). Cover and cook on low for 2 hours.

After 2 hours, add the tender vegetable (squash, eggplant, or okra). Stir gently, replace lid, and cook on low for another 1–1.5 hours until lamb is very tender and vegetables are cooked through.

Taste and adjust seasoning with salt, pepper, and citrus juice as needed.

Ladle tagine into bowls and garnish generously with toasted nuts and fresh herbs. Serve hot.