Moroccan Lamb Tagine with Apricots

by Tom Ashworth

12 servings

• 1.24 lchicken broth, boiling
• 340 gmoist, plump dried apricots (Turkish are best)
• 135 mlolive oil, for browning
• 2380 gboneless lamb shoulder, fat removed
• salt
• black pepper
• 89 mlolive oil, for the onions
• 12medium onions
• 12 clovesgarlic
• 1230 gcanned diced tomatoes, drained (or 4 medium tomatoes, peeled, seeded and chopped)
• 3 to 6small dried chili peppers
• 44 mlcoriander seeds
• 6 pinchessaffron threads
• 7.5 mlfresh ginger
• 7.5 mlground cumin
• 3.5 mlground cinnamon
• 89 mlfresh cilantro, for the sauce
• 355 mlsliced almonds
• 89 mlfresh cilantro, to finish
• plain couscous or white rice, for serving