Moroccan Lamb Tagine with Apricots

by Tom Ashworth

2 servings

• 14 tbspchicken broth, boiling
• 2 ozmoist, plump dried apricots (Turkish are best)
• 1 ½ tbspolive oil, for browning
• 14 ozboneless lamb shoulder, fat removed
• salt
• black pepper
• 1 tbspolive oil, for the onions
• 2medium onions
• 2 clovesgarlic
• 7.5 ozcanned diced tomatoes, drained (or 4 medium tomatoes, peeled, seeded and chopped)
• ½ to 1small dried chili peppers
• 1 ½ tspcoriander seeds
• 1 pinchsaffron threads
• ¼ tspfresh ginger
• ¼ tspground cumin
• ⅛ tspground cinnamon
• 1 tbspfresh cilantro, for the sauce
• ¼ cupsliced almonds
• 1 tbspfresh cilantro, to finish
• plain couscous or white rice, for serving