Lamb Tagine        Serves 4
- 1 cup dried apricots
cup sultanas
2 dsp Olive oil
1 large chopped onion
1 dsp ground cumin
1 dsp ground coriander seeds
1 dsp ground cinnamon
1 tsp saffron or turmeric
1 tsp salt and pepper
1 dsp ground almonds
1-2 lbs cubed shoulder of lamb
1 cups stock, preferably lamb stock
2 cups assorted diced vegetables (carrots,
  celery, peppers, potatoes, etc.)
Heat the oil in a large heavy pan with a lid. Add the onion and fry for 2 mins on a medium heat. Add the lamb pieces and the spices and mix well. Add the rind of the orange and its juice, as well as the vegetables and almonds. Cover with a lid and put in a moderate oven and cook for 1 - 1 hours until the meat is tender.