Ingredients:-

• 3 garlic cloves, chopped
• 1 large cinnamon stick, broken in half
• 2 tablespoons olive oil
• 3 pounds 1' cubes lamb shoulder
• Kosher salt and freshly ground black pepper
• 1 large onion, diced
• 5 teaspoons Ras-el-Hanout spice blend
• 1 tablespoon chopped peeled ginger
• 1 cup canned diced tomatoes with juices
• 2 1/2 cups (or more) low-salt chicken stock
• 1/2 cup halved dried apricots
• 1 tin chickpeas
• Steamed couscous
• Chopped fresh cilantro

Ras-el-Hanout

Ingredients:-

• 1 1/2 teaspoon coriander seeds
• 3/4 teaspoon cumin seeds
• 1/2 teaspoon crushed red pepper flakes
• 1 1/4 teaspoons ground cinnamon
• 1 teaspoon paprika
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground turmeric

Method:-

For the tagine

• Heat oil in a large heavy pot over medium-high heat.
• Season lamb with salt and pepper.
• Working in batches, brown lamb on all sides, about 4 minutes per batch.
• Transfer lamb to a medium bowl.
• Add onion to pot; reduce heat to medium, season with salt and pepper, and sauté until soft and beginning to turn golden, about 5 minutes.
• Add chopped garlic, Ras-el-Hanout , and ginger.
• Stir for 1 minute.
• Add tomatoes and lamb with any accumulated juices.
• Bring to a boil.
• Add 2 1/2 cups stock.
• Return to a boil, reduce heat to low, partially cover, and simmer, stirring occasionally, until lamb is starting to get tender, about 1 hour 30 minutes.
• Add the chickpeas and continue to cook for 30minutes or more until the Lamb is tender.
• Stir in apricots; simmer until heated through, about 5 minutes. Season with salt and pepper.
• Spoon couscous onto a large, shallow platter, forming a large well in center. Spoon tagine into center. Sprinkle cilantro over.

For the Ras-elHanout

• Toast coriander and cumin seeds in a small skillet over medium heat, stirring occasionally, until aromatic and slightly darkened, about 4 minutes.
• Transfer to a spice mill; let cool.
• Add crushed red pepper flakes.
• Process until finely ground.
• Transfer to a small bowl.
• Add remaining ingredients; whisk to blend.
• DO AHEAD: Can be made 1 month ahead. Store airtight at room temperature.