Description
A rich and spied Moroccan Apricot Lamb Tagine. A hint of apricot in the sauce gives a fruity and sweet taste to this beautiful dish made with tender lamb and chickpeas simmered in a tomato base.
Ingredients
- Oil, As Needed
- 150 grams Cubed Lamb
- 30 grams Onion, Diced
- 90 grams Carrots, Cut Into Chunks
- 1 clove Garlic, Crushed
- 100 grams Tinned Chopped Tomatoes
- 120 grams Tinned Chickpeas
- 25 grams Dried Apricots
- ¼ teaspoons Cumin
- ¼ teaspoons Nutmeg
- ¼ teaspoons Turmeric
- 1 stick Cinnamon
- 1 Tablespoon Chopped Coriander
Preparation
Heat oven to 180°C (350ºF) and put the empty tagine (if you are using) in the oven to warm. Heat oil or a few squirts of cooking oil in a frying pan over a medium-high heat if you are going to transfer to a tagine. Alternatively, if you are using a heavy-based casserole pan, use that directly on the hob.
Sear lamb in the oil for a few minutes until it is browned all over. Remove and set aside.
Add onions and carrots to the oil and cook for 2–3 minutes until they are starting to slightly brown, then add garlic and cook for a further minute.
Add tomatoes, chickpeas, apricots and spices (not including the coriander) to the pan and stir well. Then add the lamb back into the stew.
If you are using a tagine, carefully remove from the oven and add the mixture into the bottom. Add the lid and place in the oven. If you are using a casserole dish, simply place the lid on and put in the oven.
Cook for 1 hour and then test the lamb—it should be melt-in-your-mouth tender. If not, cook for another 20 minutes or so.
Remove the cinnamon stick and sprinkle the tagine with the chopped coriander and serve! Beautiful.
