Lamb, Barley, and Apricot Tagine

Obsessed with pears at the moment...especially pear cake. New favourite ingredients: fennel root and fish sauce. Also, gluten-free, though I do save recipes that aren't.

3 cups unsalted beef stock

2 ½ cups chopped white onion (about 10 ½ oz.)

1 cup uncooked whole-grain hulled barley (not pearled) (about 7 ½ oz.)

1 cup dried apricot halves (about 6 oz.)

3 tablespoons tomato paste

2 teaspoons kosher salt

1 ½ teaspoons ground cumin

1 teaspoon ground coriander

½ teaspoon ground red pepper

8 garlic cloves, minced (about 2 Tbsp.)

2 cinnamon sticks

2 pounds trimmed lamb shoulder or lamb leg, cut into 2-in. cubes

½ cup chopped fresh cilantro

½ cup golden raisins

1 tablespoon fresh lemon juice (from 1 lemon)

Directions at cookinglight.com

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