Moroccan Lamb Tagine with Apricots

by Tom Ashworth

4 servings

• 415 mlchicken broth, boiling
• 115 gmoist, plump dried apricots (Turkish are best)
• 44 mlolive oil, for browning
• 795 gboneless lamb shoulder, fat removed
• salt
• black pepper
• 30 mlolive oil, for the onions
• 4medium onions
• 4 clovesgarlic
• 410 gcanned diced tomatoes, drained (or 4 medium tomatoes, peeled, seeded and chopped)
• 1 to 2small dried chili peppers
• 15 mlcoriander seeds
• 2 pinchessaffron threads
• 2.5 mlfresh ginger
• 2.5 mlground cumin
• 1 mlground cinnamon
• 30 mlfresh cilantro, for the sauce
• 120 mlsliced almonds
• 30 mlfresh cilantro, to finish
• plain couscous or white rice, for serving