27 Jan Moroccan Lamb Tagine with Chickpeas & Apricots
- A Tagine is a North African stew of spiced meat, vegetables, and fruits prepared by slow cooking in a shallow earthenware cooking dish with a tall, conical lid.
- The dish used for cooking Tagines (Originally Clay Dish)
Prep Time: 15min, Cooking Time: 2hours, Serves: 6-8
You Will Need:
- 1kg Lamb, Cut into cubes
- 1 Can Chickpeas rinsed and drained
- 1 Cup Dried Apricot Halves
- 1 Can Chopped Tomatoes
- 2 Large Onions
- 6 Cloves of Garlic -finely chopped
- 1 Tbsp grated Ginger
- 1 Tbsp ground Cinnamon
- 1 Tbsp ground Cumin
- 1 Tbsp ground Coriander
- 1 Tbsp Paprika
- 1 Tbsp Turmeric
- 1 Tbsp Tomato Paste
- 1 Tbsp Raw Honey
- 500ml Chicken Stock
- 3 Tbsp Olive Oil
- Salt & Pepper to taste
- Fresh Coriander for garnishing (Optional)
- In a heavy cast iron pot, tagine or flame resistant casserole dish- heat the olive oil. Season lamb with salt & pepper and then brown or braise in batches for about 3-4minutes per batch and remove into a bowl and set aside.
- In the same pot add onions and sauté for 3-5min on medium heat. Add garlic and ginger and the rest of the spices stirring continuously.
- Add Tomato paste, chopped tomatoes, and the braised lamb and simmer for about 10min. Add Chicken stock and simmer for another 10min on low heat. Season with salt & pepper
- Cover the tagine or casserole dish with its lid and bake in the preheated oven (180 degrees Celsius) for 1hr45min. After an hour, remove the tagine from the oven and add dried Apricots & honey then put it back in the oven for another 30minutes. After 30 minutes add the chickpeas and stir. Put it back in the oven for a further 15min.
- Remove from oven and let it rest (remember to taste for salt & pepper, add more if required)
- Serve with Couscous
- Garnish with Coriander
SIDENOTE: You can cook this dish on the stove if you so prefer