Ingredients

• 1 kg Lamb shoulder, cubed
• 1 large Onion, chopped
• 3 cloves Garlic, minced
• 1 tbsp Ginger, grated
• 2 tbsp Ras el Hanout
• 0.5 tsp Saffron threads
• 0.5 cup Dried apricots
• 1 can Chickpeas, canned, drained
• 2 cups Chicken broth
• 2 tbsp Olive oil

Instructions

1. 1

   Heat olive oil in a tagine or heavy pot. Brown lamb cubes on all sides; remove.

2. 2

   Sauté onion, garlic, and ginger until softened. Add Ras el Hanout and saffron; cook for 1 minute.

3. 3

   Return lamb to the pot. Add broth, apricots, and chickpeas. Bring to a simmer.

4. 4

   Cover and cook on low heat for 2-3 hours, or until lamb is very tender.

5. 5

   Stir occasionally, adding more broth if needed to maintain desired consistency.

6. 6

   Serve hot, garnished with fresh cilantro, traditionally with couscous.