Cards

Tagine

• 14 tbspchicken broth, boiling
• 2 ozmoist, plump dried apricots (Turkish are best)
• 1 ½ tbspolive oil, for browning
• 14 ozboneless lamb shoulder, fat removed, cut into 4 cm cubes
• salt, to taste
• black pepper, to taste, freshly ground
• 1 tbspolive oil, for the onions, plus a little more if needed
• 2medium onions, coarsely chopped
• 2 clovesgarlic, split, green germ removed, finely chopped
• 7.5 ozcanned diced tomatoes, drained (or 4 medium tomatoes, peeled, seeded and chopped)
• ½ to 1small dried chili peppers
• 1 ½ tspcoriander seeds, cracked
• 1 pinchsaffron threads
• ¼ tspfresh ginger, finely grated
• ¼ tspground cumin
• ⅛ tspground cinnamon
• 1 tbspfresh cilantro, for the sauce, chopped
• ¼ cupsliced almonds, toasted
• 1 tbspfresh cilantro, to finish, chopped
• plain couscous or white rice, for serving, to taste