Moroccan Lamb Tagine with Apricots

by Tom Ashworth

2 servings

• ≈ 210 gchicken broth, boiling
• 57 gmoist, plump dried apricots (Turkish are best)
• ≈ 20 golive oil, for browning
• 395 gboneless lamb shoulder, fat removed
• salt
• black pepper
• ≈ 14 golive oil, for the onions
• ≈ 220 gmedium onions
• ≈ 6 ggarlic
• 205 gcanned diced tomatoes, drained (or 4 medium tomatoes, peeled, seeded and chopped)
• ≈ 0.5 to 1 gsmall dried chili peppers
• ≈ 2.5 gcoriander seeds
• 0.1 gsaffron threads
• ≈ 0.5 gfresh ginger
• ≈ 0.5 gground cumin
• ≈ 0.3 gground cinnamon
• ≈ 1 gfresh cilantro, for the sauce
• ≈ 36 gsliced almonds
• ≈ 1 gfresh cilantro, to finish
• plain couscous or white rice, for serving