Ingredients

Steps

• Heat oil in a large tagine and fry lamb until browned.
• Remove lamb and fry onions for 5 minutes until softened.
• Stir in garlic, cinnamon, cumin, ginger, and turmeric for 4 minutes.
• Return lamb cubes to the tagine with stock, apricots, and tomatoes.
• Season, bring to boil, and simmer covered for 45 minutes.
• Stir in chickpeas and cook for another 15 minutes.
• Sprinkle with herbs and almonds and serve with couscous and yoghurt.