Tagine

In a large bowl, combine lamb and 2 tsp salt. Let sit at room temp at least 1 hour or overnight in frig. In small pot, bring stock to boil. Remove from heat, add apricots, and let sit at least 15 min. Heat oven to 325. In dutch oven w tight fitting lid, warm 2 T oil over medium heat until hot. Working in batches, add lamb to pot, leaving room around each piece. Cook until well browned on all sides, about 10 min. Transfer pieces to plate as they are browned. Drain fat, if necessary, leaving just enough to coat the bottom of pot. Add tomato paste, ginger, 1 cinnamon stick, and the spices and cook until fragrant, abut 2 min. Add lamb and any juices, the apricots and stock, and half the cilantro. Cover pot w foil and then its lid, and cook in oven for 2.5 to 3 hours or until lamb is tender, turning occasionally. Meanwhile, in small skillet, hat butter and 1 cinnamon stick over medium heat. Add almonds and 1/4 tsp salt and cook until golden brown, 5-7 min. Discard cinnamon stick. To serve, transfer lamb and juices to a platter. Top w toasted almonds and any butter left in pan., scallions, parsley and remaining cilantro. Sprinkle w fresh lemon juice.

Lamb 3 lb bone-in lamb stew meaat or neck, cut into small pieces
Kosher salt
Stock 1 3/4 lamb or chicken
Apricots 1 c dried (5 oaz)
EVOO 2 T
Onions 2 lg. thinly sliced
Tomato paste 1 tsp
Ginger 1/2 tsp grated fresh
Cinnamon sticks 2
Saffron lg pinch
Ginger 1/2 tsp ground
Turmeric 3/4 tsp ground
Pepper 3/4 tsp ground
Cinnamon 1/4 tsp ground
Nutmeg pinch grated
Cilantro 1/3 c chopped
Butter 1 T unsalted
Almonds 1/2 c slivered
Scallions 2 finely chopped
Parsley 2 T chopped

Fresh lemon juice

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