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apricots chick peas easy garbanzo beans lamb moroccan north african one pot recipe tagine

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chris.brayne	jcdrinkwater
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Sarah Scott said:

This is SO tasty!

Posted: 17/03/2009 15:06:45

shortround said:

Hi Polly - really pleased you liked it & it worked for you. Also v impressed with your speedy after-work cooking skills.
It's also good to make a day ahead and then just heat through throwing the chopped coriander and parsley in it for last ten mins. Tx

Posted: 30/04/2008 13:17:32

polly said:

Hi Shortround - made this for friends last night and everyone loved it. Also managed to make it after work, in time for supper and all in one pot, so very little washing up.... great recipe

Posted: 24/04/2008 09:57:55

Moroccan Lamb Tagine with chickpeas and apricots

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Preparation Time: 15 minutes
Cooking time: 150 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 6
This recipe has been visited 15857 times

Ingredients:

Metric Imperial

800 gm(s) stewing lamb (shoulder or neck), diced into 3cm chunks

1 tbsp(s) olive or rapeseed oil

onion, chopped

2 cloves of garlic, peeled & crushed

1 tsp(s) cumin

0.5 tsp(s) cinnamon

0.5 tsp(s) turmeric

1.5 cans of chopped tomatoes

410 gm(s) can of chickpeas, drained

1 ltr(s) stock (lamb, vegetable or chicken)

seasoning: salt and black pepper

75 gm(s) dried apricots, chopped

1 bunch of coriander, or same of parsley and mint together

Easy to make, and really delicious.

Posted by: shortround on 21 April 2008

Click here to view shortround's Cookery Book

Cooking Steps:

A friend gave me this recipe and it's really easy but full of flavour. I usually serve it with Ainsley Harriott's 'Spice Sensation' couscous!

Heat the oil in a heavy casserole and brown the lamb. Put it to one side when done.
Fry the onion in the oil until soft, then add the garlic, cumin, turmeric, cinnamon, and black pepper and fry another minute or so.
Add the tomatoes and bubble it up a bit - should be smelling pretty good by now.
Add the stock, bring to the boil, and then return the lamb to the casserole.
Season with salt and pepper, cover and simmer for 1 hour.
After at least an hour, add the chickpeas and apricots and continue to simmer gently for another hour until the meat is tender. If it's looking at all dry/or over-reduced, add some more water or stock to give a rich sauce. Add the parsley/coriander ten mins before serving.

Serve with couscous cooked in stock and tossed with parsley and toasted pine nuts or sunflower seeds.