Moroccan Lamb Tagine

Ingredients

• 600g lean lamb shoulder, cubed
• 1 tin (400g) chickpeas, drained
• 1 tin (400g) chopped tomatoes
• 100g dried apricots, halved
• 1 onion, diced
• 3 cloves garlic, minced
• 1 cm fresh ginger, grated
• 2 tsp ras el hanout
• 1 tsp cumin
• 1 tsp cinnamon
• 300ml lamb or chicken stock
• 2 tbsp olive oil
• Fresh coriander and couscous to serve

Method

1. 1

   Heat olive oil in a large casserole. Brown lamb in batches. Remove.

2. 2

   Fry onion, garlic, and ginger for 5 minutes.

3. 3

   Add spices and cook 1 minute.

4. 4

   Return lamb. Add tomatoes, stock, apricots, and chickpeas.

5. 5

   Bring to a boil, then simmer covered for 50–60 minutes until lamb is tender.

6. 6

   Serve over couscous with fresh coriander.