You are here: Home » Recipes » Apricot and Lamb Tagine Apricot and Lamb Tagine Kitchen Tested Yield 6 servings Prep 15 mins Cook 250 mins This slow-cooked Moroccan stew is perfect for wintry nights. Mark Boughton PrintEmail Dried apricots add vitamin A and beta-carotene to this slow cooked Moroccan stew. Ingredients 3 tablespoons canola oil2 large onions, thinly sliced2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces1 teaspoon turmeric1 teaspoon ground ginger1/2 teaspoon coriander1/2 teaspoon cinnamon1/2 teaspoon salt1/2 teaspoon freshly ground black pepper1/4 teaspoon ground allspice3 cups lower-sodium chicken broth1 (15-ounce) can chickpeas1 cup dried apricots (about 6 ounces)1 tablespoon honey Instructions Heat oil in a large skillet over medium heat. Add onions; saute 5 minutes. Add lamb; cook, stirring occasionally, until pieces are no longer pink, about 4 minutes. Transfer lamb mixture to slow-cooker; add turmeric, ginger, coriander, cinnamon, salt, pepper and allspice. Pour in broth. Stir in chickpeas, apricots and honey. Cover and cook on medium 4 hours. Serves 6. Recipe by Bruce Weinstein and Mark Scarbrough.