Ingredients CardMoroccan Lamb Tagine with Apricots4 servings Tagine 415 mlchicken broth, boiling115 gmoist, plump dried apricots (Turkish are best)44 mlolive oil, for browning795 gboneless lamb shoulder, fat removed, cut into 4 cm cubessalt, to tasteblack pepper, to taste, freshly ground30 mlolive oil, for the onions, plus a little more if needed4medium onions, coarsely chopped4 clovesgarlic, split, green germ removed, finely chopped410 gcanned diced tomatoes, drained (or 4 medium tomatoes, peeled, seeded and chopped)1 to 2small dried chili peppers15 mlcoriander seeds, cracked2 pinchessaffron threads2.5 mlfresh ginger, finely grated2.5 mlground cumin1 mlground cinnamon30 mlfresh cilantro, for the sauce, chopped120 mlsliced almonds, toasted30 mlfresh 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)
