Ingredients CardMoroccan Lamb Tagine with Apricots4 servings Tagine ≈ 420 gchicken broth, boiling115 gmoist, plump dried apricots (Turkish are best)≈ 41 golive oil, for browning795 gboneless lamb shoulder, fat removed, cut into 4 cm cubessalt, to tasteblack pepper, to taste, freshly ground≈ 27 golive oil, for the onions, plus a little more if needed≈ 440 gmedium onions, coarsely chopped≈ 12 ggarlic, split, green germ removed, finely chopped410 gcanned diced tomatoes, drained (or 4 medium tomatoes, peeled, seeded and chopped)≈ 1 to 2 gsmall dried chili peppers≈ 5.5 gcoriander seeds, cracked0.1 gsaffron threads≈ 1 gfresh ginger, finely grated≈ 1 gground cumin≈ 0.6 gground cinnamon≈ 2 gfresh cilantro, for the sauce, chopped≈ 71 gsliced almonds, toasted≈ 2 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)
