Moroccan Lamb Tagine with Harissa Chickpea Salad

Directions

1. For the Moroccan Lamb Tagine; cut lamb into 1 inch cubes. Place in medium-sized bowl. Marinate with Whole Food Market Moroccan Sauce
2. Remove lamb from marinade, reserve marinade. Pat dry on paper towel.
3. Heat deep cast iron pan over high heat. Add 1 tablespoon canola oil. Cook lamb until browned on each side, 2 to 3 minutes. Remove lamb from pan and set aside.
4. Return seared lamb to pan, add diced onions. Cook, stir for 3 to 4 minutes. Add garlic, cook for 1 minute.
5. Add chicken broth, reserved Whole Foods Market Moroccan Sauce and Spanish saffron.
6. Bring mixture to a boil. Reduce heat to medium-low and cook, covered, for 1 1/2 hours, or until lamb is tender.
7. Add apricots, raisins, cinnamon, ground pepper, and 1 teaspoon salt. Return to a simmer and cook for 6 to 8 minutes, or until mixture is slightly thickened.
8. To serve, prepare all ingredients for Harissa Chickpea Salad. Mix together in a bowl. Garnish lamb tagine with fresh cilantro sprigs.