Moroccan Lamb Tagine with Apricots

Steps

1. Season the lamb meat with just salt and cover for about one hour, keeping it on the side.
2. Make some simple stock using vegetables and hops.
3. Chop one onion finely.
4. Sear the lamb pieces until they are almost ready to take out.
5. Remove the seared lamb and keep it aside while the stock is ready.
6. Take some apricot, add some stock to it, and simmer.
7. Add saffron, butter, and water to the remaining stock (the part not used for the apricots).
8. Put the couscous in a bowl, mix it with the liquid, cover it, and let it sit.
9. To make the gravy, add one onion chopped until golden brown color.
10. Add ginger paste, garlic paste, and tomato paste to the onion mixture.
11. Add spices: cumin, coriander, curry powder, turmeric, and paprika; mix well.
12. Add the lamb and apricot pieces back into the pan with the gravy base.
13. Pour in the rest of the stock (the saffron-flavored liquid) over the lamb and apricots.
14. Season with salt and pepper, then cover and simmer for about 45 minutes on low heat until the flavors have infused into the lamb.
15. Finish the dish with fresh coriander.
16. Once the couscous is done, season it again and serve it in a plate.