Moroccan Lamb Tagine with Apricots

by Tom Ashworth

8 servings

• 830 mlchicken broth, boiling
• 225 gmoist, plump dried apricots (Turkish are best)
• 89 mlolive oil, for browning
• 1590 gboneless lamb shoulder, fat removed
• salt
• black pepper
• 59 mlolive oil, for the onions
• 8medium onions
• 8 clovesgarlic
• 820 gcanned diced tomatoes, drained (or 4 medium tomatoes, peeled, seeded and chopped)
• 2 to 4small dried chili peppers
• 30 mlcoriander seeds
• 4 pinchessaffron threads
• 5 mlfresh ginger
• 5 mlground cumin
• 2.5 mlground cinnamon
• 59 mlfresh cilantro, for the sauce
• 235 mlsliced almonds
• 59 mlfresh cilantro, to finish
• plain couscous or white rice, for serving