Moroccan lamb tagine with apricots

Slow-braised Moroccan lamb with dried apricots, preserved lemon, almonds and warming spices in a clay tagine. Rich and fragrant.

Ingredients

• 1 kg lamb shoulder, cubed
• 100 g dried apricots
• 50 g blanched almonds
• 1 preserved lemon, rind only
• 2 onions, sliced
• 3 garlic cloves
• 1 tsp ras el hanout
• 1 tsp cumin
• 1 tsp ginger
• 0.5 tsp cinnamon
• 400 ml lamb or chicken stock
• 2 tbsp honey
• Coriander and couscous for serving

Method

1. 1
   Brown the lamb in oil. Set aside.
2. 2
   Fry onions until golden. Add garlic and all spices.
3. 3
   Return the lamb to the pot. Add stock and bring to a simmer.
4. 4
   Cover and braise for 1.5 hours until the lamb is nearly tender.
5. 5
   Add apricots, preserved lemon and honey. Cook for a further 30 minutes.
6. 6
   Scatter with toasted almonds and coriander. Serve with couscous.