Lamb Tagine with Apricots and Chickpeas

Instructions

1. 1

   Cut the lamb shoulder into 3 cm pieces and pat dry. Season with 1 tsp salt and 0.5 tsp black pepper. Finely chop the onions and mince the garlic.

   ~12 min

2. 2

   Heat 2 tbsp olive oil in a large heavy pot over medium-high heat. Brown the lamb in two batches, about 4 minutes per batch, until deeply browned on all sides. Transfer to a plate.

   ~4 min

3. 3

   Lower the heat to medium. Add the onions to the pot and cook for 6 minutes until softened and golden. Add the garlic, 1 tsp ground cinnamon, 1 tsp ground cumin and 1 tsp ground ginger and stir for 45 seconds until fragrant.

   ~6 min

   Chef's tip
4. 4

   Return the lamb to the pot with 500 ml chicken stock and 250 ml water. Bring to a gentle simmer, cover, and cook on low for 90 minutes until the lamb is nearly tender.

   ~90 min

5. 5

   While step 4 cooks

   While the lamb simmers, put the couscous in a bowl, pour over 300 ml boiling water, cover and leave for 5 minutes, then fluff with a fork. Toast the flaked almonds in a dry frying pan for 3 minutes until golden. Chop the coriander.

   ~5 min

6. 6

   Stir the dried apricots and drained canned chickpeas into the pot. Simmer uncovered for 10 minutes until the lamb is fork-tender and the sauce has thickened slightly.

   ~10 min

   Chef's tip
7. 7

   Rest the tagine off the heat for 5 minutes, then taste and adjust salt. Serve over the couscous, scattered with toasted flaked almonds and chopped coriander.

   ~5 min