Moroccan Lamb Tagine with Apricots

by Tom Ashworth

8 servings

• ≈ 840 gchicken broth, boiling
• 225 gmoist, plump dried apricots (Turkish are best)
• ≈ 81 golive oil, for browning
• 1590 gboneless lamb shoulder, fat removed
• salt
• black pepper
• ≈ 54 golive oil, for the onions
• ≈ 880 gmedium onions
• ≈ 24 ggarlic
• 820 gcanned diced tomatoes, drained (or 4 medium tomatoes, peeled, seeded and chopped)
• ≈ 2 to 4 gsmall dried chili peppers
• ≈ 11 gcoriander seeds
• 0.2 gsaffron threads
• ≈ 2 gfresh ginger
• ≈ 2 gground cumin
• ≈ 1.5 gground cinnamon
• ≈ 4 gfresh cilantro, for the sauce
• ≈ 145 gsliced almonds
• ≈ 4 gfresh cilantro, to finish
• plain couscous or white rice, for serving