Preparation

• 1.

  Preheat your oven to 325°F (165°C).

• 2.

  In a large Dutch oven, heat the olive oil over medium-high heat. Add the lamb pieces in batches, browning them on all sides. Remove and set aside.

• 3.

  In the same pot, add the chopped onion and sauté until soft, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.

• 4.

  Add the spices (cumin, coriander, cinnamon, ginger, cayenne, salt, and black pepper) and toast for about 30 seconds.

• 5.

  Return the lamb to the pot, and add the broth, dried apricots, and half of the chopped almonds. Bring to a simmer, cover, and transfer to the oven. Cook for 2 to 2.5 hours, until the lamb is tender and falling apart.

• 6.

  While the lamb is cooking, prepare the couscous. In a medium saucepan, bring the water to a boil and add a pinch of salt and butter. Stir in the couscous, cover, and remove from heat. Let it sit for about 5 minutes, then fluff with a fork.

• 7.

  Once the lamb is done, stir in the lemon juice, lemon zest, chopped parsley, and cilantro. Adjust seasoning if necessary. If the sauce is too thick, add a bit of water to reach your desired consistency.

• 8.

  To serve, place a generous scoop of couscous on each plate and top with the lamb tagine. Garnish with the remaining toasted almonds and fresh herbs.