Lamb and Apricot Tagine with Chickpeas

Instructions

1. 1

   Peel and finely chop the 2 onions. Peel and mince the 3 garlic cloves. Pat the 700 g lamb shoulder dry and cut into 3 cm chunks. Drain the 400 g canned chickpeas thoroughly. Roughly chop the 15 g coriander.

   ~15 min

2. 2

   Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add the lamb in a single layer (work in two batches if needed) and sear until deeply browned on all sides, about 6 minutes per batch. Transfer the lamb to a plate.

   ~6 min

3. 3

   Reduce heat to medium. Add the onions to the pot with 1 tsp salt and cook until softened and golden, about 8 minutes, scraping up the browned bits. Add the garlic, 1 tsp ground cinnamon, 1 tsp ground cumin and 1 tsp ground ginger and stir for 1 minute until fragrant.

   ~9 min

   Chef's tip
4. 4

   Return the lamb and any juices to the pot. Pour in 500 ml chicken stock and add 0.5 tsp black pepper. Bring to a gentle simmer, cover, and cook on low until the lamb is fork-tender, about 90 minutes. Stir in the 120 g dried apricots and drained chickpeas and simmer uncovered for 10 minutes until the sauce thickens slightly.

   ~100 min

5. 5

   While step 4 cooks

   While the tagine simmers, put the 250 g couscous in a heatproof bowl. Pour over 300 ml boiling water, cover, and let stand for 5 minutes. Fluff with a fork and season with a pinch of salt.

   ~5 min

6. 6

   While step 4 cooks

   While the tagine finishes, toast the 30 g flaked almonds in a dry frying pan over medium heat until golden, about 2 minutes. Fluff the couscous onto plates, spoon over the lamb tagine, and scatter with the toasted almonds and chopped coriander.

   ~2 min