Moroccan Lamb Tagine with Apricots
Fall-apart cubes of lamb shoulder slowly braised in the oven with onion, garlic, ginger, tomato paste, cinnamon sticks and a homemade ras el hanout spice blend, with sweet dried apricots added partway so they turn plump and jammy. It's finished with lemon zest and served over couscous with toasted almonds and cilantro.
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