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1
Preheat oven to 325 degrees.
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2
Trim excess fat off lamb.
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3
Put meat in a deep Dutch oven or cast-iron pot with the garlic, salt, black pepper, paprika, ginger and cumin.
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4
Rub spices and garlic evenly all over meat.
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5
Thinly slice onions, then mince enough of them to yield 1/2 cup.
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6
Add minced onion to pot with lamb; reserve onion slices.
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7
Place pot over high heat and let cook, turning meat on all sides, until spices release their scent, about 3 minutes.
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8
You need not brown meat.
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9
Add 3 cups water to pot (it should come 3/4 of the way up lamb), along with cinnamon and saffron.
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10
Bring to a simmer, then cover pot and transfer to oven.
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11
Let braise for 45 minutes.
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12
Turn meat, then top with onion slices.
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13
Cover pot and braise for another 45 minutes to an hour, or until lamb is very tender.
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14
Use a slotted spoon to transfer meat to a bowl, leaving broth and onions in pot.
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15
Place pot on stove over high heat and add 3/4 cup apricots and the olives.
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16
Simmer broth until it reduces by a third and thickens slightly, about 10 minutes.
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17
Return lamb to pot and keep warm until serving.
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18
(Tagine can be prepared 4 days ahead; chill, then remove fat and reheat before serving.)
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19
To serve, chop remaining 1/2 cup apricot slices.
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20
In a small skillet, melt butter.
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21
Add almonds and cook until well browned and toasted, about 2 minutes.
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22
Put couscous in a serving bowl and top with almonds and butter and chopped apricots.
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23
Pile tagine in center of couscous and garnish with herbs.
