Cards

Tagine

• 205 mlchicken broth, boiling
• 57 gmoist, plump dried apricots (Turkish are best)
• 22 mlolive oil, for browning
• 395 gboneless lamb shoulder, fat removed, cut into 4 cm cubes
• salt, to taste
• black pepper, to taste, freshly ground
• 15 mlolive oil, for the onions, plus a little more if needed
• 2medium onions, coarsely chopped
• 2 clovesgarlic, split, green germ removed, finely chopped
• 205 gcanned diced tomatoes, drained (or 4 medium tomatoes, peeled, seeded and chopped)
• ½ to 1small dried chili peppers
• 7.5 mlcoriander seeds, cracked
• 1 pinchsaffron threads
• 1 mlfresh ginger, finely grated
• 1 mlground cumin
• 0.6 mlground cinnamon
• 15 mlfresh cilantro, for the sauce, chopped
• 59 mlsliced almonds, toasted
• 15 mlfresh cilantro, to finish, chopped
• plain couscous or white rice, for serving, to taste