Lamb Tagine

• 2 1/4 pounds leg of lamb
• oil
• 3 onions sliced into rounds
• 2 garlic cloves mashed into paste
• 4 teaspoons spice ras el hanout
• 1 1/8 cups carrots peeled and chunked
• 5 potatoes peeled and chunked
• 1 2/3 cups tomatoes thickly sliced
• 3 3/4 cups dried apricots
• 4 1/4 cups vegetable stock
• 2 teaspoons honey
• 3 bay leaves
• 3 tablespoons salt

1. Coat the bottom of a large skillet or Dutch oven with oil on high heat.
2. Sprinkle all sides of the lamb with salt and sear it on all sides until golden. Set aside.
3. Add the onion to the same skillet and saute until transparent.
4. Right at the end of the onion's cooking time, add in the garlic.
5. Sprinkle over the ras el hanout spice and stir everything together. Simmer 1 minute.
6. Add in the carrots, potatoes, tomatoes, and apricots and simmer another minute while stirring.
7. Add the lamb on top of everything and cover with the vegetable or chicken stock. The lamb should be almost completely covered.
8. Stir in the honey, bay leaves, and salt.
9. Bring the pot to the boil and let simmer 1 1/2 to 2 hours. Start testing the lamb leg after 1 1/2 hours to see it it is tender. Once it is, serve over couscous.

lamb, oil, onions, garlic, spice ras, carrots, potatoes, tomatoes, apricots, vegetable stock, honey, bay leaves, salt

Taken from www.yummly.com/recipe/Lamb-Tagine-632262 (may not work)