Moroccan Lamb Tagine with Apricots

by Tom Ashworth

8 servings

• 3 ½ cupschicken broth, boiling
• 8 ozmoist, plump dried apricots (Turkish are best)
• 6 tbspolive oil, for browning
• 3.5 lbboneless lamb shoulder, fat removed
• salt
• black pepper
• ¼ cupolive oil, for the onions
• 8medium onions
• 8 clovesgarlic
• 1.81 lbcanned diced tomatoes, drained (or 4 medium tomatoes, peeled, seeded and chopped)
• 2 to 4small dried chili peppers
• 2 tbspcoriander seeds
• 4 pinchessaffron threads
• 1 tspfresh ginger
• 1 tspground cumin
• ½ tspground cinnamon
• ¼ cupfresh cilantro, for the sauce
• 1 cupsliced almonds
• ¼ cupfresh cilantro, to finish
• plain couscous or white rice, for serving