Lamb Tagine with Apricots and Chickpeas

Tagine

• 2 tbsp Extra virgin olive oil
• 2 medium Yellow onion
• 4 cloves Garlic
• 2 tsp Ground cumin
• 1 tsp Ground cinnamon
• 900 g Lamb shoulder, boneless
• 750 ml Lamb stock
• 150 g Dried apricot
• 400 g Canned chickpeas

To serve

• 250 g Couscous
• 40 g Slivered almonds

1. Heat the olive oil in a tagine base or a Dutch oven over medium heat. Slice the onion and thinly slice the garlic.
2. Add the onion with a pinch of salt and cook for 8 to 10 minutes until softened and lightly golden. Stir in the garlic, cumin and cinnamon and cook for 1 minute until fragrant.
3. Cut the lamb into large bite-sized pieces and add to the pot. Cook for 6 to 8 minutes, turning, until browned on most sides.
4. Pour in the stock and bring to a gentle simmer, scraping up any browned bits. Cover and cook on a very low heat for 75 to 90 minutes, stirring occasionally, until the lamb is very tender.
5. Stir in the apricots and chickpeas (drained and rinsed). Simmer, uncovered, for 15 to 20 minutes until the apricots are plump and the sauce is lightly thickened.
6. Toast the almonds in a dry frying pan over medium heat for 2 to 4 minutes, stirring, until golden. Tip onto a plate straight away so they do not overcook.
7. Make the couscous according to the packet instructions. Serve the tagine over couscous and scatter with the toasted almonds.

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