Lamb Tagine with Apricots

Ingredients

• Salt and pepper (to taste)
• Fresh coriander (a handful, chopped)
• Honey (2 tablespoons)
• Dried apricots (200 g)
• Chicken stock (500 ml)
• Ground turmeric (1 teaspoon)
• Ground cinnamon (1 teaspoon)
• Ground coriander (2 teaspoons)
• Ground cumin (2 teaspoons)
• Garlic (3 cloves, minced)
• Onion (1 large, chopped)
• Olive oil (2 tablespoons)
• Lamb shoulder (1.5 kg, cut into chunks)

Instructions

1. Heat the olive oil in a large tagine or casserole dish over medium heat.
2. Add the lamb and cook until browned on all sides.
3. Remove the lamb from the dish and set aside.
4. Add the onion and garlic to the dish and cook until softened.
5. Add the cumin, coriander, cinnamon, and turmeric and cook for a further minute.
6. Return the lamb to the dish and add the chicken stock, apricots, honey, and a pinch of salt and pepper.
7. Cover the dish and simmer for 2 hours, or until the lamb is tender and the sauce has thickened.
8. Sprinkle with fresh coriander before serving.