Once the lamb is browned, remove it from the pot and set aside. In the same pot, add the chopped onions, cooking them gently until they become translucent and soft. The kitchen is starting to fill with the sweet aroma of sautéed onions. Add the garlic and spices, stirring for about a minute until they release their fragrance.
Return the lamb to the pot, along with any juices that have collected. Stir to coat the meat with the onion and spice mixture. Pour in the stock, scraping the bottom of the pot to release any caramelized bits. Bring the mixture to a gentle simmer, and then reduce the heat to low.
Add the dried apricots and almonds, stirring them into the liquid. The apricots will plump up and add a subtle sweetness to the dish. Drizzle in the honey and season with salt to taste. Cover the pot with a lid, leaving it slightly ajar to allow steam to escape.
Let the tagine cook slowly for about 2 hours, checking occasionally to ensure the liquid doesn’t evaporate too much. The lamb should be tender and the sauce rich and aromatic. This is the part where I learned to wait, even when I think it’s ready.
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