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- 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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