A rich and spicy 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.
- Oil if needed
- 150 grams Cubed lamb
- 30 grams Onion, diced
- 90 grams Carrots, cut into pieces
- 1 clove crushed garlic
- 100 grams Canned chopped tomatoes
- 120 grams Canned chickpeas
- 25 grams dried apricots
- ¼ teaspoons Cumin
- ¼ teaspoons Nutmeg
- ¼ teaspoons Turmeric
- 1 stick Cinnamon
- 1 tbsp Chopped cilantro
Heat the oven to 180°C (350°F) and put the empty tagine (if using) in the oven to warm it up. Heat the oil or a few squirts of cooking oil in a skillet over medium-high heat if you are going to transfer to a tagine. Alternatively, if using a heavy-bottomed pan, use it directly on the hob.
Sear the lamb in the oil for a few minutes until fully browned. Remove and reserve.
Add the onions and carrots to the oil and cook for 2-3 minutes until they begin to brown slightly, then add the garlic and cook for another minute.
Add the tomatoes, chickpeas, apricots and spices (not including the cilantro) to the pan and mix well. Then return the lamb to the stew.
If using a tagine, carefully remove it from the oven and add the mixture to the bottom. Add the lid and put in the oven. If you are using a casserole dish, simply put the lid on and put in the oven.
Cook for 1 hour, then test the lamb – it should be melt-in-your-mouth. Otherwise, cook for another 20 minutes or so.
Remove the cinnamon stick and sprinkle the tajine with chopped coriander and serve! Beautiful.