Lamb tajine with apricots saffron and ginger
Ingredients
- ⅓ cup whole blanched almonds
- 2 ½ pounds lamb shoulder chops or 2 pounds lamb stew meat
- 1 to 2 tablespoons vegetable oil or mild olive oil
- 2 medium onions, chopped
- Dash saffron threads (about ⅛ teaspoon tightly packed)
- Salt
- Freshly ground pepper
- 1 ½ cups water
- 1 pound orange-fleshed sweet potatoes, peeled and cut in ¾-inch dice, optional
- 1 teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- Freshly grated nutmeg
- ¾ cup dried apricots
- 1 cup pitted dried plums or prunes
- 1 tablespoon honey
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