Lamb Tagine with Apricots & Almonds from The Weeknight Cook by Brigit Binns

Name: Lamb Tagine with Apricots & Almonds from The Weeknight Cook by Brigit Binns
Ingredients: Garlic, 3 large cloves, minced; Yellow onion, 1 large, chopped; Ground cumin, 1½ teaspoons; Ground coriander, 1½ teaspoons; Salt; freshly ground pepper; Boneless lamb from leg, 2 lb (1 kg), cut into 2-inch (5-cm) chunks; Olive oil, 3 tablespoons; Slivered almonds, ½ cup, toasted; Dried apricots or pitted dates, or a mixture, ¾ cup (4 oz/125 g) coarsely chopped; Chicken broth or stock, 2 cups (16 fl oz/500 ml), homemade or purchased; Ground cinnamon, 1 teaspoon; Lemon, 1 large

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Prepare the lemon zest and juice Using a vegetable peeler, remove the zest in long wide strips from the lemon and then squeeze 1½ tablespoons juice. Reserve the zest and juice. Brown the lamb Seas...

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Cooking tools:

Peeler
Chef's knife
Cutting board
Measuring spoon
Skillet
Tagine
Stove

Ingredients

Garlic, 3 large cloves, minced
Yellow onion, 1 large, chopped
Ground cumin, 1½ teaspoons
Ground coriander, 1½ teaspoons
Salt
freshly ground pepper
Boneless lamb from leg, 2 lb (1 kg), cut into 2-inch (5-cm) chunks
Olive oil, 3 tablespoons
Slivered almonds, ½ cup, toasted
Dried apricots or pitted dates, or a mixture, ¾ cup (4 oz/125 g) coarsely chopped
Chicken broth or stock, 2 cups (16 fl oz/500 ml), homemade or purchased
Ground cinnamon, 1 teaspoon
Lemon, 1 large