Lamb, Apricot And Almond Tagine

• 3 tablespoons olive oil
• 2 onions cut into thin wedges
• 1 pound boneless lamb cubed
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1/2 teaspoon ground cinnamon
• 1 pinch cayenne pepper
• 1/2 cup dried apricots
• 2 1/2 cups lamb stock or beef stock
• 1/2 lemon juiced
• 1/2 cup blanched almonds toasted
• 1/4 cup honey
• couscous tossed with chopped pistachios, to serve, see Perfect quick cous cous
• 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, ground cumin, ground coriander, ground cinnamon, cayenne pepper, apricots, lamb stock, lemon juiced, honey, couscous, cilantro

Taken from www.yummly.com/recipe/Lamb_-Apricot-and-Almond-Tagine-1400889 (may not work)