Lamb, Apricot And Almond Tagine - cooking recipe

Ingredients

3 tbsp olive oil
2 None onions, cut into thin wedges
1 lb boneless lamb, cubed
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp ground cinnamon
1 None pinch cayenne pepper
1/2 cup dried apricots
2 1/2 cups lamb stock or beef stock
1/2 None lemon, juiced
1/2 cup blanched almonds, toasted
1/4 cup honey
None None Couscous tossed with chopped pistachios, to serve (see Perfect quick cous cous)
None None Chopped cilantro, to garnish

Preparation

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.
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.
Serve tagine with couscous. Garnish with cilantro.