Slow Cooker Lamb and Apricot Tagine | Simon Howie

Ingredients

• 675g (1Ib 8oz) Simon Howie diced lamb
• 2 tsp each of ground cumin, coriander and ginger
• 1 tbsp clear honey
• 25g (1oz) butter
• 1 tbsp vegetable oil
• 2 garlic cloves, peeled and finely chopped
• 1 large onion, peeled and chopped
• 1 small cinnamon stick, broken
• 150g (5oz) ready-to-eat dried apricots
• 25g (1oz) blanched almonds, toasted
• 2 tbsp freshly chopped coriander
• 1 tsp salt
• Freshly ground black pepper