Cards

Tagine

• 830 mlchicken broth, boiling
• 225 gmoist, plump dried apricots (Turkish are best)
• 89 mlolive oil, for browning
• 1590 gboneless lamb shoulder, fat removed, cut into 4 cm cubes
• salt, to taste
• black pepper, to taste, freshly ground
• 59 mlolive oil, for the onions, plus a little more if needed
• 8medium onions, coarsely chopped
• 8 clovesgarlic, split, green germ removed, finely chopped
• 820 gcanned diced tomatoes, drained (or 4 medium tomatoes, peeled, seeded and chopped)
• 2 to 4small dried chili peppers
• 30 mlcoriander seeds, cracked
• 4 pinchessaffron threads
• 5 mlfresh ginger, finely grated
• 5 mlground cumin
• 2.5 mlground cinnamon
• 59 mlfresh cilantro, for the sauce, chopped
• 235 mlsliced almonds, toasted
• 59 mlfresh cilantro, to finish, chopped
• plain couscous or white rice, for serving, to taste