Lamb Tangine - cooking recipe

Ingredients

1 lb. boneless leg of lamb
1 red pepper, coarsely chopped
1 tsp. cinnamon
1 small onion
1 tsp. powdered cumin
2 oz. dried dates, pitted
2 oz. dried apricots, chopped
3 oz. slivered almonds
2 Tbsp. cilantro, chopped
olive oil, salt and pepper

Preparation

Salt and pepper the meat.
Heat 3 tablespoons olive oil in pan and brown the meat.
Add onion, garlic and pepper and saute until onion is brown.
Add cinnamon, cumin, dates and apricots.
Cover meat with water until meat is tender and broth is thickened, approximately 25 minutes.
You may use chicken stock in place of water for a richer stew.
Garnish with remaining slivered almonds and with chopped cilantro.
Serve over rice.