Ingredients CardMoroccan Lamb Tagine with Apricots2 servings Tagine ≈ 210 gchicken broth, boiling57 gmoist, plump dried apricots (Turkish are best)≈ 20 golive oil, for browning395 gboneless lamb shoulder, fat removed, cut into 4 cm cubessalt, to tasteblack pepper, to taste, freshly ground≈ 14 golive oil, for the onions, plus a little more if needed≈ 220 gmedium onions, coarsely chopped≈ 6 ggarlic, split, green germ removed, finely chopped205 gcanned diced tomatoes, drained (or 4 medium tomatoes, peeled, seeded and chopped)≈ 0.5 to 1 gsmall dried chili peppers≈ 2.5 gcoriander seeds, cracked0.1 gsaffron threads≈ 0.5 gfresh ginger, finely grated≈ 0.5 gground cumin≈ 0.3 gground cinnamon≈ 1 gfresh cilantro, for the sauce, chopped≈ 36 gsliced almonds, toasted≈ 1 gfresh cilantro, to finish, choppedplain couscous or white rice, for serving, to taste Safety: Whole cuts of lamb should reach 63 °C (145 °F) at the centre, then rest 3 minutes. (USDA FSIS)
