Moroccan Lamb Tagine with Apricots

by Tom Ashworth

12 servings

• 5 ¼ cupschicken broth, boiling
• 12 ozmoist, plump dried apricots (Turkish are best)
• 9 tbspolive oil, for browning
• 5.25 lbboneless lamb shoulder, fat removed
• salt
• black pepper
• 6 tbspolive oil, for the onions
• 12medium onions
• 12 clovesgarlic
• 2.72 lbcanned diced tomatoes, drained (or 4 medium tomatoes, peeled, seeded and chopped)
• 3 to 6small dried chili peppers
• 3 tbspcoriander seeds
• 6 pinchessaffron threads
• 1 ½ tspfresh ginger
• 1 ½ tspground cumin
• ¾ tspground cinnamon
• 6 tbspfresh cilantro, for the sauce
• 1 ½ cupssliced almonds
• 6 tbspfresh cilantro, to finish
• plain couscous or white rice, for serving