Lamb Tagine with Apricots

Cut lamb into large 5 cm chunks. Season with salt, pepper, and ras el hanout. Brown in batches in a heavy pot or tagine with oil over high heat. Set aside.

In the same pot, sauté diced onion over medium heat for 8 minutes until soft. Add minced garlic and grated ginger, cook 2 minutes more.

Return lamb to the pot. Add cinnamon, stock, and honey. Stir to combine, scraping up any browned bits.

Bring to a simmer, cover, and cook on low heat for 1.5 hours.

Add dried apricots and drained chickpeas. Stir gently, cover, and cook another 30 minutes until lamb is very tender.

Taste and adjust seasoning. The sauce should be reduced and fragrant.

Serve over couscous, garnished with toasted almonds and fresh cilantro.