Seweryn Dominsky
Authentic Moroccan Lamb Tagine with Apricots and Chickpeas
The Moroccan Lamb Tagine with Apricots and Chickpeas is a mouthwatering stew that captures the vibrant and aromatic essence of Moroccan cuisine. This dish combines succulent lamb, sweet apricots, hearty chickpeas, and a blend of warm spices, slow-cooked to perfection in a traditional tagine pot. Served with fluffy couscous or crusty bread, it’s a feast for both the eyes and the palate.
Ingredients:
– 2 lbs (900g) lamb shoulder or leg, cut into large chunks
– 2 tablespoons olive oil
– 1 large onion, finely chopped
– 3 garlic cloves, minced
– 1 teaspoon ground ginger
– 1 teaspoon ground cinnamon
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1 teaspoon ground turmeric
– 1/2 teaspoon ground black pepper
– 1/2 teaspoon ground paprika
– 1/4 teaspoon saffron threads, soaked in 2 tablespoons warm water
– 1 cup (150g) dried apricots, halved
– 1 can (15 oz / 425g) chickpeas, drained and rinsed
– 2 cups (480ml) chicken or beef stock
– 1 tablespoon honey
– 1 tablespoon tomato paste
– Salt to taste
– Fresh cilantro or parsley for garnish
– Toasted almonds for garnish (optional)
Instructions:
1. Heat the olive oil in a large tagine or heavy-bottomed pot over medium heat. Add the lamb pieces and brown them on all sides, which should take about 6-8 minutes. Remove the lamb from the pot and set aside.
2. In the same pot, add the chopped onion and cook until soft and golden brown, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Return the lamb to the pot with the onions and garlic. Add the ground ginger, cinnamon, cumin, coriander, turmeric, black pepper, paprika, and the saffron water. Stir well to coat the lamb and onions with the spices.
4. Add the dried apricots and chickpeas to the pot, mixing them gently with the lamb and spices.
5. Pour in the chicken or beef stock, then stir in the honey and tomato paste. Season with salt to taste.
6. Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot with a lid, and let it cook slowly for about 2 to 2.5 hours, or until the lamb is tender and the flavors have melded together.
7. Check occasionally to ensure there is enough liquid. If it seems too dry, add a bit more stock or water.
8. Once the lamb is done, taste and adjust the seasoning if necessary.
9. Serve the lamb tagine hot, garnished with fresh cilantro or parsley and toasted almonds if desired. Pair it with couscous, rice, or crusty bread for a complete meal.
Enjoy the aromatic and rich flavors of this Moroccan classic with your family and friends!
