Lamb Tagine with Chickpeas and Apricots

3 Comments

Braising lamb shoulder transforms the meat into a thick, aromatic stew. The tart sweetness of the dried apricots round out the abundant spices in this dish. Serve over steamed couscous, rice or quinoa. We just slightly adapted this recipe from Bon Appetit because we like to use more of the Ras el Hanout.

Serves 6-8

Ingredients:

3/4 cup dried chickpeas
5 garlic cloves
1 cinnamon stick
2 tbsp. olive oil
3 lbs. lamb shoulder, cut into 1" cubes
salt and ground black pepper
1 large onion, diced
3 tbsp. Ras el Hanout
1 tbsp. chopped peeled ginger
1 cup canned diced tomatoes
2 1/2 cups chicken stock
1/2 cup dried apricots, chopped
Chopped fresh cilantro

Directions:

Soak chickpeas overnight. Drain and place in medium saucepan. Add 2 whole garlic cloves and cinnamon stick. Add water to cover by 2 inches. Bring to a boil, then reduce heat to medium and simmer until chickpeas are tender, about 45 minutes. Drain; set aside.

Heat oil in a large pot over medium-high heat. Season lamb with salt and pepper. Brown lamb in batches, about 4 minutes per batch. Set lamb aside.

Add onion to pot; reduce heat to medium, season with salt and pepper, and saute 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 accompanying juices. Bring to a boil. Add 2 1/2 cups stock. Return to a boil, reduce heat to low, partially 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. Serve with couscous and fresh cilantro.

 




3 Responses

MK
MK

February 14, 2018

Thank you for this wonderful recipe which I have made many times. One question, though – am I correct to assume that when you drain the chickpeas, you discard the cinnamon sticks and garlic?

Erica Perez
Erica Perez

October 06, 2016

Thanks Rebecca! Thank you for pointing out the problem with the print function. We will resolve that as soon as possible! Hope you enjoy the recipe!

Rebecca
Rebecca

October 06, 2016

I am totally making this today. I will post a picture when it is complete.
I must note that the print function on this website does not work.
I had to copy and paste to MS Word.
Thanks for having such a great specialty shop and such enthusiastic support staff.

Leave a comment

Comments will be approved before showing up.


Also in Recipes

Golden Milk Chia Seed Pudding with Fruit Compote
Golden Milk Chia Seed Pudding with Fruit Compote

Chia seeds soak up rich coconut milk to create a creamy, satisfying pudding that is also healthful. 

Continue Reading

Sweet-Spicy Salmon with Furikake Fennel Slaw
Sweet-Spicy Salmon with Furikake Fennel Slaw

1 Comment

This no-recipe recipe gives a weeknight favorite -- pan-seared salmon fillets -- a sweet and spicy turn with the addition of a flavorful rub. 

Continue Reading

Cajun Red Beans and Rice
Cajun Red Beans and Rice

1 Comment

Creamy, smoky and slightly spicy, this New Orleans classic will fill your home with mouth-watering anticipation while it bubbles on the stove.

Continue Reading

Retail Shops Closed // Online Orders Only

We are closed to the public until further notice due to COVID-19 related safety precautions.

But we are fulfilling orders online for front door pickup and shipping! Simply select one of these options at checkout. 

Please note, we are operating with a small crew and in an effort to get orders out in a timely manner, we are unable to take phone orders or same-day orders at this time.

PICKUP ORDERS placed by 5pm are ready the next day.

SHIPPING ORDERS take about 5-7 days to ship out after they are received. 

Thank you for supporting small business! We appreciate you. Reach out to us via email at info@oaktownspiceshop.com with any questions you may have. 

Take care and stay safe.