Gluten-Free Lamb Tagine with Apricots and Almonds

• 2 tbsp Olive oil
• 2 medium Yellow onion
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 900 g Lamb shoulder, boneless
• 4 cloves Garlic
• 1 ½ tsp Ground cinnamon
• 2 tsp Ground cumin
• 650 ml Chicken stock
• 140 g Dried apricot
• 1 ½ tbsp Honey
• 40 g Slivered almonds

1. Heat the olive oil in a tagine base or Dutch oven over medium heat. Thinly slice the onion, then add it with a pinch of the salt and cook for 8 to 10 minutes until softened and lightly golden.
2. Meanwhile, cut the lamb into bite-sized pieces and season with the remaining salt and the black pepper. Add the lamb to the pan and cook for 6 to 8 minutes, turning, until browned all over.
3. Crush the garlic and stir it in with the cinnamon and cumin. Cook for 1 minute until fragrant, stirring so the spices do not catch.
4. Pour in the chicken stock and bring to a gentle simmer, scraping up any browned bits. Cover and cook on a very low simmer for 70 minutes, stirring once or twice, until the lamb is tender.
5. Stir in the dried apricots and honey. Cover and simmer for 15 minutes, then uncover and simmer for 5 minutes until the sauce is glossy and lightly thickened.
6. Toast the slivered almonds in a dry saucepan over medium heat for 2 to 4 minutes, shaking often, until golden and nutty. Spoon the tagine into bowls and scatter over the toasted almonds just before serving.

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