Lamb Tagine with Apricots & Almonds

Name: Lamb Tagine with Apricots & Almonds
Yield: Makes 6 Servings
Ingredients: Boneless lamb from leg, 2 lb (1 kg), cut into 2-inch (5-cm) chunks; Dried apricots or pitted dates, or a mixture, ¾ cup (4 oz/125 g) coarsely chopped; Lemon, 1 large; Slivered almonds, ½ cup, toasted; Ground coriander, 1½ teaspoons; Chicken broth or stock, 2 cups (16 fl oz/500 ml), homemade or purchased; Ground cinnamon, 1 teaspoon; Ground cumin, 1½ teaspoons; Salt and freshly ground pepper; Olive oil, 3 tablespoons; Garlic, 3 large cloves, minced; Yellow onion, 1 large, chopped

Preparation info

Makes
6
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Lemon, 1 large
Boneless lamb from leg, 2 lb (1 kg),

Main course
Dinner
Gluten-free

Method

Prepare the lemon zest and juice

Using a vegetable peeler, remove the zest in long wide strips from the lemon and then squeeze 1½ tablespoons juice. Reserve the zest and juice.
Brown the lamb

Season the lamb with salt and peppe