Cook Along: Lamb Tagine with Apricots — The Culinary Codex

Cook Along: Lamb Tagine with Apricots

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1kg lamb shoulder, cut into large pieces
200g dried apricots
2 large onions, finely sliced
2 tbsp honey
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp turmeric
Pinch of saffron threads soaked in 2 tbsp warm water
50g butter
2 tbsp olive oil
50g toasted almonds for garnish
1 tbsp sesame seeds for garnish
Salt and pepper to taste

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