Moroccan Lamb Tagine with Apricots, · 12 servings

Set a rack in the centre of the oven and heat it to 163 °C.

Pour 5 ¼ cups chicken broth, boiling over 12 oz moist, plump dried apricots (Turkish are best) in a bowl and leave them to soak and plump while you prepare the rest.

Heat 9 tbsp olive oil, for browning in the tagine base or pot over medium-high heat. Pat 5.25 lb boneless lamb shoulder, fat removed dry and brown it on all sides, in batches so the pan is not crowded.

Lift the lamb onto a plate with a slotted spoon and season it with salt and black pepper. Pour the fat out of the pan, leaving any browned bits behind.

Turn the heat to low, add 6 tbsp olive oil, for the onions and, once it is warm, stir in 12 medium onions and 12 cloves garlic. Cook, stirring, just to start them softening.

Add 2.72 lb canned diced tomatoes, drained (or 4 medium tomatoes, peeled, seeded and chopped), season with salt and pepper and cook, stirring often, adding a little more oil if the pan looks dry.

Drain the apricots, pouring their soaking broth into the pan. Add 3 to 6 small dried chili peppers, 3 tbsp coriander seeds, 6 pinches saffron threads crumbled between your fingers, 1 ½ tsp fresh ginger, 1 ½ tsp ground cumin, ¾ tsp ground cinnamon and 6 tbsp fresh cilantro, for the sauce. Stir to dissolve the spices and season with salt and pepper.

Spoon the lamb and its juices over the vegetables and lay the apricots on top. Seal the pan tightly with foil, put the lid on and slide it into the oven.

Braise for 1 h.

Carefully lift the lid and foil, scatter 1 ½ cups sliced almonds over the meat, cover again and braise 15 min more. Or keep the almonds back to sprinkle over at the table.

Sprinkle with 6 tbsp fresh cilantro, to finish. Serve from the tagine, or transfer to a warm platter, with plain couscous or white rice, for serving.