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Ingredients

• 2 pounds boneless lamb shoulder, trimmed of fat (about 1 1/2 pounds)
• 1 teaspoon ground turmeric
• 1 teaspoon ground ginger
• 1 1/4 teaspoons salt
• 2 tablespoons vegetable oil
• 1 1/2 cups diced onions
• 3 large garlic cloves, minced
• 1 cup chicken broth
• 8 threads Spanish saffron, crushed
• 16 fresh cilantro sprigs, tied together with a cotton string
• 1 cup dried, pitted apricots
• 1/2 cup golden raisins
• 1 onion, halved and thinly sliced
• 2 tablespoons honey
• 1 teaspoon ground cinnamon
• 1/2 teaspoon freshly ground pepper
• Cilantro sprigs, for garnish
• Moroccan Vegetable Couscous, recipe follows
• Moroccan Yogurt with Preserved Lemon Dip, recipe follows

Description

Food Network Invites You To Try This Moroccan Lamb Tagine With Honey And Apricots Recipe From Emeril Lagasse.

Food Network