Cards

Tagine

• 1 ¾ cupschicken broth, boiling
• 4 ozmoist, plump dried apricots (Turkish are best)
• 3 tbspolive oil, for browning
• 1.75 lbboneless lamb shoulder, fat removed, cut into 4 cm cubes
• salt, to taste
• black pepper, to taste, freshly ground
• 2 tbspolive oil, for the onions, plus a little more if needed
• 4medium onions, coarsely chopped
• 4 clovesgarlic, split, green germ removed, finely chopped
• 14.5 ozcanned diced tomatoes, drained (or 4 medium tomatoes, peeled, seeded and chopped)
• 1 to 2small dried chili peppers
• 1 tbspcoriander seeds, cracked
• 2 pinchessaffron threads
• ½ tspfresh ginger, finely grated
• ½ tspground cumin
• ¼ tspground cinnamon
• 2 tbspfresh cilantro, for the sauce, chopped
• ½ cupsliced almonds, toasted
• 2 tbspfresh cilantro, to finish, chopped
• plain couscous or white rice, for serving, to taste