Lamb Tagine with Apricots and Almonds

Slow-simmered lamb with cinnamon, ginger and saffron, sweetened with apricots and a little honey, for a weekend dinner.

Ingredients

For 6 servings.

• 2 lb boneless lamb shoulder, cubed
• 2 yellow onions, diced
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1/4 tsp saffron threads
• 2 cups chicken broth
• 1 cup dried apricots
• 1 tbsp honey
• 1 1/2 tsp salt
• 1 1/2 cups couscous
• 1 3/4 cups boiling water
• 1/3 cup slivered almonds (optional topping)
• 1/2 bunch cilantro, chopped (optional topping)

Method

1. Brown the lamb in the oil in batches, then cook the onions in the same pot for 6 minutes.
2. Stir in the garlic and spices, return the lamb, add the broth and salt, cover and simmer gently for 1 1/4 hours.
3. Add the apricots and honey and simmer uncovered for 15 minutes, until the lamb is very tender and the sauce is glossy.
4. Pour the boiling water over the couscous, cover for 5 minutes and fluff. Toast the almonds in a dry pan.
5. Serve the tagine over the couscous, scattered with almonds and cilantro.

Diets and allergens

Nutrition per serving

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