La tagine d’agneau aux abricots from Magrets & Mushrooms: More Country Recipes from South-West Franc

Ingredients

• 250 g dried apricots
• 750 g shoulder of lamb, cut into 3cm cubes
• 1 onion, cut into rings
• 1 vegetable stock cube, crumbled
• 2 tsp ground cumin
• 2 tsp ras-el-hanout
• ½ cinnamon stick
• 2 tsp cardamom seeds
• ¼ lemon
• 2 sprigs mint
• 750 ml water
• salt
• pepper
• 2 tsp butter
• 100 g flaked almonds