Lamb and apricot tagine | Women's Weekly Food

Ingredients

• 1 tablespoon olive oil
• 1 kilogram boned lamb shoulder,trimmed, chopped coarsely
• 1 medium_piece (150g) brown onion, sliced thinly
• 2 clove garlic, crushed
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 3/4 cup (180ml) beef stock
• 1/2 cup (75g) dried apricots, coarsely chopped
• 100 gram baby spinach leaves
• 1/4 cup (35g) roasted slivered almonds