⅓ cup (55g) natural almonds, toasted, chopped coarsely
fresh coriander (cilantro) leaves, to serve
1 bunch coriander
1 clove garlic, chopped
2 teaspoons ground cumin
½ teaspoon ground turmeric
1 tablespoon lemon juice
Preheat oven to 180°C.
Make chermoulla.Process or coriander leaves (you will need 2 cups of leaves), stalks and roots until coarsely chopped, add remaining ingredients; process until smooth. Season to taste.
Heat 1 tablespoon of the oil in a 7 litre (28-cup) cast iron or other flameproof casserole dish (see tip) over high heat. Season lamb with salt and pepper. Cook lamb, in three batches (adding remaining oil between batches), turning occasionally, for 5 minutes or until browned all over; transfer each batch to a large bowl.
Return lamb to dish with garlic, chillies, tomatoes, stock, 1 cup (250ml) water, honey and half the chermoulla; bring to the boil. Cover with a tight-fitting lid. Transfer to oven; bake for 2 hours. Add apricots; bake, covered, for a further 30 minutes or until lamb is tender. Season to taste.
Transfer lamb and apricots to a large heatproof bowl; cover loosely to keep warm. Strain sauce, discard solids; return sauce to dish. Bring to the boil over high heat; simmer for 15 minutes or until sauce reduces and thickens slightly. Return lamb and apricots to sauce; heat until warmed through.
Serve the lamb tagine topped with remaining chermoulla, the almonds and coriander leaves.