Lamb tagine

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Ingredients

1.6 kg/ 3.2lb boneless lamb shoulder, trim the fat, then ( cut in 3.5cm / 1.5" cubes (1kg/2lb after trimming))
1 kg / 2 lb lamb stewing meat or shoulder, already trimmed of fat (cut in 3.5cm / 1.5" cubes)
1 tsp cooking/kosher salt
1/2 tsp black pepper
3 tbsp canola oil
3 garlic cloves (, finely minced)
2 brown onions (, diced (1cm / 0.3" cubes))
1 1/2 tbsp tomato paste
2 tsp grated ginger
2 cinnamon sticks
2 1/2 cups chicken stock/broth (, low sodium)
1 cup dried apricots (, whole (Note 2 for olives option))
2 - 3 tsp lemon zest ((just use 1 whole lemon, Note 3 for preserved lemon))
1 tbsp ground coriander
1 tbsp ground cumin
2 tsp ground cardamom
2 tsp turmeric powder
1 1/2 tsp fennel powder
1 tsp cayenne pepper ((can reduce for less spicy - Note 4))
1/4 tsp ground cloves
1/4 tsp ground ginger
1/2 tsp cooking/kosher salt
1/2 cup slivered almonds (, toasted (Note 5))
1/2 cup coriander/cilantro leaves roughly chopped
1 1/2 batches couscous ((I just use plain, but you can add the fruit and nuts if you want))

As published by RecipeTin Eats.

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