Spiced Lamb and Apricot Tagine with Almond Couscous

Ingredients

• 2 tablespoons olive oil
• 2 pounds lamb shoulder, cut into 2-inch pieces
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground coriander
• 1 teaspoon saffron threads, soaked in 2 tablespoons warm water
• 2 cups chicken stock
• 1 cup dried apricots, halved
• 1 cup canned chickpeas, drained and rinsed
• 1 tablespoon honey
• 1 cup fresh cilantro, chopped
• salt and pepper

• 1 cups couscous
• 1 cup sliced almonds, toasted
• 1 cup boiling water
• 2 tablespoons butter, melted
• 1 teaspoon salt

Method

1. 01
   Heat olive oil in a large tagine or Dutch oven over medium heat. Add the lamb pieces and cook until browned on all sides. Remove the lamb and set aside.
2. 02
   In the same pot, add the chopped onion and garlic, sautéing until the onion is translucent and fragrant.
3. 03
   Stir in the ground cumin, cinnamon, ginger, and coriander, cooking for an additional 2 minutes to release the spices' aromas.
4. 04
   Return the lamb to the pot, adding the soaked saffron with its water, chicken stock, apricots, chickpeas, and honey. Season with salt and pepper.
5. 05
   Bring the mixture to a simmer, cover, and cook over low heat for about 1 hour, or until the lamb is tender and the flavors have melded together.
6. 06
   Meanwhile, prepare the almond couscous by placing the couscous and toasted almonds in a large bowl. Pour the boiling water over the couscous, cover, and let sit for 5 minutes.
7. 07
   Fluff the couscous with a fork, then stir in the melted butter and salt.
8. 08
   Once the tagine is ready, stir in the chopped cilantro just before serving.
9. 09
   Serve the tagine hot, accompanied by the almond couscous.