Moroccan Lamb Tagine with Apricots

by Tom Ashworth

4 servings

• 1 ¾ cupschicken broth, boiling
• 0.25 lbmoist, plump dried apricots (Turkish are best)
• 3 tbspolive oil, for browning
• 1.75 lbboneless lamb shoulder, fat removed
• salt
• black pepper
• 2 tbspolive oil, for the onions
• 4medium onions
• 4 clovesgarlic
• 14.5 ozcanned diced tomatoes, drained (or 4 medium tomatoes, peeled, seeded and chopped)
• 1 to 2small dried chili peppers
• 1 tbspcoriander seeds
• 2 pinchessaffron threads
• ½ tspfresh ginger
• ½ tspground cumin
• ¼ tspground cinnamon
• 2 tbspfresh cilantro, for the sauce
• ½ cupsliced almonds
• 2 tbspfresh cilantro, to finish
• plain couscous or white rice, for serving