Lamb Tagine



  • 180ml canned chickpeas
  • 5 garlic cloves (2 whole, 3 chopped)
  • 1 large cinnamon stick, broken in half
  • 2 tablespoons olive oil
  • 2 kg of lamb shoulder cut into bite size cubes
  • salt and freshly ground black pepper
  • 1 large onion, diced
  • 5 teaspoons Ras-el-Hanout spice blend
  • 1 tablespoon chopped peeled ginger
  • 1 can canned diced tomatoes with juices
  • 2 1/2 cups (or more) low-salt chicken stock
  • 1/2 cup halved dried apricots
  • Steamed couscous or rice
  • Chopped fresh coriander/cilantro



Drain chickpeas, add 2 whole garlic cloves and cinnamon sticks. Add water to cover. Bring to a boil, then reduce heat to medium and simmer until chickpeas are tender, about 10 minutes. Drain; set aside.

Meanwhile, heat oil in a large heavy pot over medium-high heat. Season lamb with salt and pepper. Working in batches, brown lamb on all sides, about 4 minutes per batch.
Transfer lamb to a Tagine.

Add onion to pot; reduce heat to medium, season with salt and pepper, and sauté until soft and beginning to turn golden, about 5 minutes. Add chopped garlic, Ras-el-Hanout , and ginger. Stir for 1 minute. Add tomatoes and lamb with any accumulated juices.  Transfer to Tagine.

Add 2 1/2 cups stock to Tagine and bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until lamb is tender, about 1 hour 30 minutes.

Stir in chickpeas; simmer until heated through, about 10 minutes. Stir in apricots; simmer until heated through, about 5 minutes. Season with salt and pepper.

Spoon couscous or rice onto a large, shallow platter, forming a large well in center. Spoon meat mix into center. Sprinkle coriander on top



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