Apricot Lamb Shoulder Tagine-Style

Method

1. Sear lamb in oil in pot; set aside.
2. Soften onions; bloom spices and tomato paste.
3. Return lamb to pot; add tomatoes, stock, apricots. Season.
4. Cover and cook 2–2.5 hours at 160°C (325°F) on the middle rack until melting and an internal temperature of 90–95°C (195–203°F) is reached.
5. Stir in chickpeas during the last 20 minutes. Balance with honey and lemon.
6. Top with cilantro and toasted almonds. Serve with couscous or flatbread.

Kitchen note

Cook's Notes: Make ahead — spices round out overnight. Lamb neck works beautifully too.