Lamb Tagine with Apricots and Almonds

1.Heat the olive oil in a large tagine or heavy pot over medium heat. Add the lamb pieces and brown them on all sides, about 5-7 minutes. Remove the lamb and set aside.

2.In the same pot, add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

3.Stir in the ground cumin, coriander, cinnamon, ginger, and cayenne pepper. Cook for 1-2 minutes to toast the spices.

4.Return the browned lamb to the pot and add the drained diced tomatoes, broth, dried apricots, honey, salt, and pepper. Stir well to combine.

5.Bring the mixture to a simmer, then cover and reduce the heat to low. Cook for about 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together, stirring occasionally.

6.While the tagine is cooking, prepare the couscous. In a medium saucepan, bring 2 1/2 cups of water to a boil. Add a pinch of salt and the couscous, stir, and remove from heat. Cover and let it sit for 5 minutes, then fluff with a fork.

7.Once the lamb is tender, stir in the toasted almonds and adjust seasoning with salt and pepper if needed. Let it cook for an additional 5 minutes to warm the almonds through.

8.To serve, place a generous scoop of couscous on each plate, top with the lamb tagine, and garnish with fresh cilantro or parsley.