Lamb and chickpea tagine
Tender lamb shoulder stewed with warm spices, chickpeas and apricots until the sauce is rich and glossy.
- Time2 hr
- LevelMedium
- Costabout £2.33 a head
Ingredients
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Method
- 1
Heat the oil in a large casserole. Brown the lamb in batches for 6 minutes per batch, then set aside.
6 min - 2
Add the onions to the pot and cook for 8 minutes until soft. Stir in the garlic and all the spices for 1 minute.
8 min - 3
Return the lamb and add the tomatoes and water. Bring to a simmer, cover and cook gently for 1 hour 15 minutes.
75 min - 4
Add the chickpeas and apricots. Cook uncovered for 20 minutes until the sauce is thick and the lamb falls apart.
20 min - 5
Stir through the lemon zest and coriander. Serve with couscous or rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.