Lamb Tagine with Chickpeas, Apricots & Honey
Perfectly spiced tagine and couscous – the perfect combination. Both Moroccan Medley and Spice Sensation work well with this dish or you can even try Lemon, Mint and Parsley for a citrus kick.
Heat the oil in a large heavy-based pan that has a lid and cook the onions for 5 minutes over a medium heat until soft and starting to brown.
Add the garlic and all the spices, continue to stir and cook and after a few minutes throw in the lamb pieces. When the lamb meat is sealed and well coated in the spices – this takes about 5-8 minutes – stir in the tomatoes, apricots, raisins and stock.
Add a good grind of black pepper and a pinch of salt, pop the lid on top and cook gently for 1-1 ½ hours stirring occasionally.
Add the chickpeas continue to cook for another 15-20 minutes until nicely reduced. Adjust seasoning and serve with prepared couscous.
- 1 x Ainsley Harriott Moroccan Medley Couscous
- 2 tbsp olive oil
- 1 large onion, roughly chopped
- 2 cloves garlic, finely chopped
- 1 tbsp paprika
- 2 tsp ground ginger, or 2.5cm root ginger grated
- 1 tsp each of ground coriander, turmeric, ground cumin
- ½ tsp ground allspice
- 2 cinnamon sticks
- pinch of saffron (optional)
- 1kg lamb shoulder or similar trimmed
- 1x 400g tin of tomatoes
- 1 tbsp honey
- 100g dried apricots
- 25g raisins (optional)
- 300ml light chicken stock
- 1x 100g cooked chickpeas, drained and rinsed (tinned is fine)
- salt and freshly ground black pepper
- small bunch flat-leaf parsley chopped