Lamb tagine with apricots and salted almonds recipe

• 1.5 kg (3.3lbs) boneless shoulder of lamb, cut into chunks
• 1 tbsp vegetable oil
• 1 large onion, finely chopped
• 4 garlic cloves, peeled
• 1 x 5cm piece of cinnamon stick
• 2 tsp Ras el Hanout (Moroccan spice powder)
• 2 tsp ground ginger
• 0.5 tsp ground turmeric
• 1 pinch of saffron threads
• 1 tsp freshly ground black pepper
• 50 g (1.8oz) unsalted butter, melted
• 1 l (1.8pints) lamb or vegetable stock
• 500 g (17.6oz) whole dried apricots, soaked in water to sofen, then pitted
• 100 g (3.5oz) blanched almonds
• 50 g (1.8oz) salted butter
• 50 ml (1.8fl oz) honey
• 1 tsp ground cinnamon
• 1 pinch salt

1. Toss the pieces of lamb with the oil, then sear in a hot frying pan over a high heat until browned on all sides.
2. Remove from the heat.
3. In a flameproof tagine or casserole mix together the lamb, onion, garlic, cinnamon stick, ras el hanout, ginger, turmeric, saffron, pepper and melted unsalted butter.
4. Add salt to taste.
5. Cover and cook over a medium heat for 12-15 minutes.
6. Pour in 750ml of the stock and continue cooking, covered, for 2 hours or until the meat is very tender.
7. Meanwhile, drain the apricots and cook in enough fresh water to cover for 30-40 minutes or until reduced to a nice pulp.
8. Fry the almonds in the salted butter until lightly browned.
9. Add the apricots, nuts, honey, ground cinnamon and remaining stock to the lamb.
10. Simmer for a further 10 minutes.
11. Serve hot with couscous.

boneless shoulder of lamb, vegetable oil, onion, garlic, cinnamon, hanout, ground ginger, ground turmeric, threads, ground black pepper, unsalted butter, l, blanched almonds, butter, honey, ground cinnamon, salt

Taken from www.lovefood.com/guide/recipes/20182/lamb-tagine-with-apricots-and-salted-almonds-recipe (may not work)