Lamb and Apricot Tagine

Ingredients

• , 3 lbs (1.5 kg) ,boneless lamb leg, trimmed
• , ½ tsp (2 mL) ,salt
• , ½ tsp (2 mL) ,freshly ground pepper
• , 2 tbsp (30 mL) ,peanut oil
• 2, ,large onions, diced
• 3, ,garlic cloves, minced
• , 1-inch (2.5-cm) ,gingerroot, scraped and sliced
• , 2 tsp (10 mL) ,cinnamon
• , 1½ tsp (7 mL) ,ground cumin
• , 1⅛ tsp (5.5 mL) ,cayenne
• , 3 cups (750 mL) ,chicken broth
• , ½ tsp (2 mL) ,saffron threads
• , ¼ cup (60 mL) ,smooth natural peanut butter
• , 1 cup (250 mL) ,halved dried apricots
• , ½ cup (125 mL) ,pitted Medjool dates
• , ,minted couscous with peanuts and lemon (recipe below)
• 1, ,lemon, cut into wedges
• , ,mint leaves