Moroccan Lamb Tagine with Apricots and Almonds

Instructions

1. 1
   Season lamb cubes with salt, pepper, cumin, cinnamon, and ginger. Let marinate for 15 minutes.
2. 2
   Heat olive oil in a tagine or heavy pot over medium-high heat. Brown lamb in batches and set aside.
3. 3
   Sauté onion until softened, add garlic and saffron, cook for 2 minutes.
4. 4
   Return lamb to pot, add chicken stock and honey. Bring to a boil, then reduce heat to low.
5. 5
   Cover and simmer for 1 hour until lamb is tender.
6. 6
   Add dried apricots and cook for another 15 minutes.
7. 7
   Garnish with toasted almonds and fresh coriander. Serve with couscous.