Moroccan Lamb Tagine

A warming lamb tagine made with tender lamb, apricots, warm spices, and almonds. Serve it with couscous or crusty bread for a comforting dinner.

Ingredients

• 700 g lamb shoulder, cut into chunks
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1/2 tsp cinnamon
• 1/2 tsp turmeric
• 400 g chopped tomatoes
• 500 ml beef or lamb stock
• 100 g dried apricots
• 2 tbsp flaked almonds
• Fresh coriander, to serve
• Olive oil, salt, and black pepper

Method

1. Brown the lamb in olive oil in a large casserole dish, then set aside.
2. Cook the onion and garlic until softened, then add the spices and cook for 1 minute.
3. Return the lamb to the pot with the tomatoes and stock.
4. Cover and simmer gently for 1 hour 30 minutes, until the lamb is tender.
5. Stir in the apricots and cook for a further 15 minutes.
6. Toast the almonds, scatter them over the tagine with fresh coriander, and serve.