Lamb apricot shallot tagine
Ingredients
- 1 large leg of lamb bone in (about 2kg)
- 600g shallot halved if particularly large
- 400g small apricot halved and stoned
- 85g whole skinless almond
- 2 preserved lemons flesh discarded, peel and pith finely chopped
- 1 tbsp ras el hanout
- 1 tbsp clear honey
- 150ml hot chicken stock
- small pack coriander leaves picked
- couscous and natural yogurt, to serve
- 4 tbsp olive oil
- 4 garlic cloves crushed
- 1 tbsp ground cumin
- 2 tbsp clear honey
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 2 tsp coriander seed
- pinch of saffron strands
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