Moroccan Lamb Tagine with Apricots

by Tom Ashworth

4 servings

• ≈ 420 gchicken broth, boiling
• 115 gmoist, plump dried apricots (Turkish are best)
• ≈ 41 golive oil, for browning
• 795 gboneless lamb shoulder, fat removed
• salt
• black pepper
• ≈ 27 golive oil, for the onions
• ≈ 440 gmedium onions
• ≈ 12 ggarlic
• 410 gcanned diced tomatoes, drained (or 4 medium tomatoes, peeled, seeded and chopped)
• ≈ 1 to 2 gsmall dried chili peppers
• ≈ 5.5 gcoriander seeds
• 0.1 gsaffron threads
• ≈ 1 gfresh ginger
• ≈ 1 gground cumin
• ≈ 0.6 gground cinnamon
• ≈ 2 gfresh cilantro, for the sauce
• ≈ 71 gsliced almonds
• ≈ 2 gfresh cilantro, to finish
• plain couscous or white rice, for serving