Instructions
- 1
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.
- 2
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.
- 3
Return lamb to the pot. Add cinnamon, stock, and honey. Stir to combine, scraping up any browned bits.
- 4
Bring to a simmer, cover, and cook on low heat for 1.5 hours.
- 5
Add dried apricots and drained chickpeas. Stir gently, cover, and cook another 30 minutes until lamb is very tender.
- 6
Taste and adjust seasoning. The sauce should be reduced and fragrant.
- 7
Serve over couscous, garnished with toasted almonds and fresh cilantro.
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