Lamb, Apricot And Almond Tagine

• 3 tbsp olive oil
• 2 None onions, cut into thin wedges
• 1 lb boneless lamb, cubed
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1 None pinch cayenne pepper
• 1/2 cup dried apricots
• 2 1/2 cups lamb stock or beef stock
• 1/2 None lemon, juiced
• 1/2 cup blanched almonds, toasted
• 1/4 cup honey
• None None Couscous tossed with chopped pistachios, to serve (see Perfect quick cous cous)
• None None Chopped cilantro, to garnish

1. Heat the oil in a large saucepan on high heat. Cook onions and lamb for 5-6 mins. Add spices and cook for 1 min.
2. Add the apricots, stock and lemon juice. Bring to a boil. Reduce the heat to low; simmer, uncovered, for 30 mins. Add the almonds and honey; season. Cook, uncovered, for 20 mins, until the sauce has reduced.
3. Serve tagine with couscous. Garnish with cilantro.

olive oil, onions, boneless lamb, ground cumin, ground coriander, ground cinnamon, cayenne pepper, apricots, lamb stock, lemon, blanched almonds, honey, couscous, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/28816 (may not work)