Moroccan Lamb Tagine With Honey And Apricots Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
911
FAT
183%
CHOL
82%
SOD
62%

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Ingredients for 4 servings

1 cup dried, pitted apricots

1 teaspoon ground cinnamon

1 cup chicken broth

1 onion, halved and thinly sliced

Cilantro sprigs, for garnish

Moroccan Vegetable Couscous, recipe follows

2 pounds boneless lamb shoulder, trimmed of fat (about 1 1/2 pounds)

3 large garlic cloves, minced

1 teaspoon ground ginger

Moroccan Yogurt with Preserved Lemon Dip, recipe follows

1/2 teaspoon freshly ground pepper

16 fresh cilantro sprigs, tied together with a cotton string

1/2 cup golden raisins

1 1/4 teaspoons salt

1 1/2 cups diced onions

1 teaspoon ground turmeric

2 tablespoons vegetable oil

8 threads Spanish saffron, crushed

2 tablespoons honey

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