Moroccan Lamb Tagine with Apricots

by Tom Ashworth

2 servings

• 205 mlchicken broth, boiling
• 57 gmoist, plump dried apricots (Turkish are best)
• 22 mlolive oil, for browning
• 395 gboneless lamb shoulder, fat removed
• salt
• black pepper
• 15 mlolive oil, for the onions
• 2medium onions
• 2 clovesgarlic
• 205 gcanned diced tomatoes, drained (or 4 medium tomatoes, peeled, seeded and chopped)
• ½ to 1small dried chili peppers
• 7.5 mlcoriander seeds
• 1 pinchsaffron threads
• 1 mlfresh ginger
• 1 mlground cumin
• 0.6 mlground cinnamon
• 15 mlfresh cilantro, for the sauce
• 59 mlsliced almonds
• 15 mlfresh cilantro, to finish
• plain couscous or white rice, for serving