Ingredients: |
Ingredients: 3/4 cup dried chickpeas
5 garlic cloves (2 whole, 3 chopped)
1 large cinnamon stick, broken in half
2 tablespoons olive oil
3 pounds 1' cubes lamb shoulder
Kosher salt and freshly ground black pepper
1 large onion, diced
3 Tablespoons Ras-el-Hanout spice blend (See below for recipe)
1 tablespoon chopped peeled ginger
1 cup canned diced tomatoes with juices
2 1/2 cups (or more) chicken stock
1/2 cup halved dried apricots
Chopped fresh cilantro
Ras-el-Hanout spice:
1 teaspoon paprika
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon ground turmeric
3/4 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon cinnamon
1/2 teaspoon ground coriander seeds
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
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Directions: |
Directions:This a delicious traditional Moroccan stew served in a clay tagine. If you do not have a tagine, a dutch oven will work fine.
Place chickpeas in a medium saucepan. Add water to cover by 2". Let soak overnight.
Drain chickpeas; return to same saucepan. Add 2 whole garlic cloves and cinnamon stick. Add water to cover by 2". Bring to a boil, then reduce heat to medium and simmer until chickpeas are tender, about 45 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 medium bowl. 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. Bring to a boil. Add 2 1/2 cups stock. Return to a boil.
For a tagine: Transfer to tagine, cover and cook on a low simmer for 1 hour and 30 minutes.
Without tagine: In the same pot, reduce heat to low, partially cover, and simmer, stirring occasionally, until lamb is tender, about 1 hour 30 minutes.
For both: 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 or basmati rice and top with chopped cilantro |
This recipe for Lamb Tagine with Chickpeas and Apricots is from