Lamb Tagine with spices

Every Moroccan cook his recipe variations around a stew of meat or fish with vegetables or even dried fruit. Must make sure to scent the whole, Spices and herbs are the elements that give the taste tagine also differentiates an ordinary stew. There tajine daily economic and modest, but still tasty tagine and festive, sophisticated and dazzling.
Ingredients:

    1.2 kg of lamb, diced
    1/2 teaspoon ground ginger
    2 teaspoons ground cumin
    2 teaspoons ground coriander
    2 teaspoons sweet paprika
    1 teaspoon of chili powder
    1 teaspoon cinnamon, 1/2 cup almonds or pistachios, coarsely chopped
    1 teaspoon of white pepper
    1/2 teaspoon of cardamom
    1/2 teaspoon green pepper
    Zest and juice of 2 lemons
    2 tablespoons olive oil
    1 cup chicken broth
    3/4 cup dried apricots 1/2 cup raisins
    2 teaspoons of salt

Preparation:Mix spices and salt in a large bowl. Add the oil, lemon zest and half the juice and mix to form a paste. Add the lamb and stir until well-coated dough. Cover and refrigerate for 3 hours.Put the lamb in a tagine or heavy bottomed pan. Add broth and remaining lemon juice. Stir until the mixture is homogeneous.Cover and cook for 1 hour. Stir in dried apricots and raisins. Cook covered for 40 minutes or until the lamb is tender.Serve immediately lamb tagine, sprinkle with pistachios.The lamb tagine with spices accompany many good couscous.