Lamb and chickpea tagine
One of the most well-known Moroccan dishes is the tagine (or tajine), made with lamb is especially popular. There are plenty of versions, hundreds of “authentic” recipes – but most of them cooked with dried fruits and aromatic spices. This lamb tagine with chickpeas is very easy to make and not spicy at all, so kids can enjoy it too (if you do want it hot, add some chilli/harissa paste to the sauce). If preferred, it can be cooked in the oven too, at 150°C. Serve it with couscous and a crispy salad.
Ingredients
Method
- Cut the lamb into cubes. Finely chop the onion and garlic.
- Heat the oil in a large casserole or tagine dish and brown the lamb. Transfer the meat to a plate, then fry the onion and the garlic for 5 minutes. Add the spices and stir for a minute.
- Pour in the stock and the tinned tomatoes, add the lamb then sea with salt &peeper. Cover, bring to the boil, then simmer for 1 hour at low temperature.
- Add the drained chickpeas and chopped apricots. Cook for another 30 minutes. If necessary, add more stock (the sauce should be thick and slightly sticky).
- Stir in the chopped coriander just before serving.