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Lamb Tagine
with chickpeas and apricots
An aromatic stew of meltingly tender lamb, chickpeas and dried apricots, packed with warm, Moroccan spices. It’s easy, quick to assemble and full of flavour – just kick back and let the oven do all the work.
- Prep Time: 10 minutes
- Total Time: 3 hours
- Yield: 4 1x
- Category: Meat, Stews and Casseroles
Ingredients
Scale
For the spice mix:
- 1 tbsp ras el hanout
- 1 tbsp harissa spice powder
- 1 tbsp ground cumin
- 1 tbsp ground cinnamon
- 1 tbsp ground ginger
- 1 tsp sea salt
- ½ tsp freshly-ground black pepper
For the tagine:
- 600 g diced lamb shoulder
- 1 tbsp olive oil
- 1 onion, finely chopped
- 30 g fresh coriander, leaves picked, stems finely chopped
- 2 garlic cloves, minced
- 1 tin of whole peeled plum tomatoes, hand-crushed
- 500 ml good quality chicken or vegetable stock
- 1 x 400 g tin of chickpeas, drained and rinsed
- 150 g dried apricots, roughly chopped
Instructions
- Combine the spices in a small bowl. Place the diced lamb in a large bowl. Massage the spices into the diced lamb. Cover with cling film and let sit in the fridge for a couple of hours, or, preferably, overnight. Let sit at room temperature 30 mins before cooking.
- Heat oven to 160℃/fan 140℃. Heat the olive oil in a Dutch oven over medium heat. Add the lamb and cook, stirring frequently, until browned, around 5 minutes.
- Add the onion and coriander stems and cook, stirring occasionally, until softened, 4 to 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, around 1 minute.
- Add the tinned tomatoes, stock, chickpeas and dried apricots; stir to combine. Turn the heat up to medium-high and bring to a simmer.
- Cover and bake the tagine until the lamb is nice and tender, 2 to 2 ½ hours. Season with sea salt and freshly-ground black pepper, to taste.
- Roughly chop the coriander leaves and scatter them over the finished dish. Serve with couscous and veggies – enjoy!
Notes
Total time excludes marinating time.
