Lamb and Apricot Tagine

• 2 14 lbs diced lamb, trimmed of most of its fat
• 1 large onion, peeled and sliced
• 1 teaspoon fresh ground white pepper
• 1 teaspoon cumin
• 1 teaspoon ginger
• 1 teaspoon nutmeg
• 1 pinch saffron
• 1 pinch salt
• 12 lemon, juice and zest of, grated
• 12 dried apricots
• 4 garlic cloves, peeled and chopped
• 2 tablespoons extra virgin olive oil
• whole blanched almond, lightly toasted to serve
• chopped cilantro, to serve

1. Preheat the oven to 300F (or the lowest possible heat).
2. Wipe the meat, and put in a 'tangia' or other earthenware casserole.
3. Add the rest of the ingredients and put on the lid.
4. Seal this tightly with foil, or a flour and water paste, and cook in the very low oven for 2 1/23 hours.

lamb, onion, fresh ground white pepper, cumin, ginger, nutmeg, saffron, salt, lemon, apricots, garlic, extra virgin olive oil, blanched almond, cilantro

Taken from www.food.com/recipe/lamb-and-apricot-tagine-345733 (may not work)