Lamb Tagine Recipe

* ½ cup dried apricots (need to cut in half and soak in water overnight if possible)
* 2 tbsp Argan oil or Olive oil
* 1 large onion chapped
* 2 lb boneless of lamb stew meat (preferably shoulder of leg)
* 1 tsp ground cumin
* ½ tsp Ras el Hanout (optional)
* 1 tsp ground coriander
* 1 tsp ground cinnamon
* 3 bay leaves
* grated rind and juice of ½ orange
* 1 tsp saffron strands (10 strands)
* 1 tbsp ground almonds
* 1 ¼ cup of chicken stock
* 1 tbsp of Moroccan sesame seeds
* salt and ground pepper to taste
* Fresh parsley.

In a large saucepan heat the oil and add onions, bay leaves and meat (and garlic granulated optional). Cook until onions are soft.
Add the cumin, ras el hanout (optional), coriander and cinnamon (salt and pepper to taste). Cook and stir for 5 minutes.
Add the apricots and their soaking juice, orange rind and juice, saffron, ground almonds and enough stock to cover. Cook over low heat for 45 minutes or util meat is tender. Don’t forget to stir once in a while and add water if necessary.
Gently dry-fry the sesame seeds in a frying pan until golden.
To serve, garnish with sesame seed and fresh parsley. Eat with French bread or over steamed couscous.