Lamb and Apricot Tagine with Toasted Almonds

Ingredients

• 700 g lamb shoulder, diced
• 150 g dried apricots
• 50 g flaked almonds
• 2 onion
• 400 g tinned chopped tomatoes
• 2 tbsp ras el hanout
• 1 tsp ground cinnamon
• 2 tbsp olive oil
• 300 g couscous
• 20 g fresh coriander

Method

1. 1

   Heat the olive oil in a large heavy-based casserole over a medium-high heat. Season the lamb and brown in batches until golden, then set aside.

2. 2

   Finely slice the onions and soften in the same pan for 8 minutes. Stir in the ras el hanout and cinnamon and cook for 1 minute until fragrant.

3. 3

   Return the lamb to the pan, add the tinned tomatoes and dried apricots. Pour in 200ml water, stir well, then cover and simmer on a low heat for 35 minutes until the lamb is tender.

4. 4

   Meanwhile, toast the flaked almonds in a dry frying pan over a medium heat for 2–3 minutes until golden. Set aside.

5. 5

   Place the couscous in a heatproof bowl, pour over 360ml boiling water, cover with a plate and leave for 5 minutes. Fluff up with a fork.

6. 6

   Serve the tagine over the couscous, scattered with toasted almonds and fresh coriander.