You are here: Home » Recipes » Cinnamon Lamb Tagine with Apricots Cinnamon Lamb Tagine with Apricots Recipe by Our Cookbook Collection Yield 4 to 6 servings Cinnamon is one of the key ingredients in North African spice blends. Here its sweetness is balanced by the tartness of the dried apricots. Courtesy of Robert Rose, Inc. PrintEmail Ingredients 3 tablespoons avocado or olive oil1 -- onion, cut into quarters1 tablespoon garam masala or Moroccan cinnamon spice blend1 1/2 pounds boneless lamb leg, trimmed and cubed2 -- garlic cloves, chopped1 -- (14-ounce) can diced tomatoes with juice2 -- carrots, cut into coins1 -- medium zucchini, chopped1/2 cup sliced dried apricots1 cup cooked chickpeas, drained1 tablespoon honey Instructions In the bottom of a flameproof tagine, heat oil over medium heat. Add onion and cook, stirring, for 5 minutes. Add spice blend, lamb and garlic, stirring to coat lamb with vegetables and seasonings. Cook, stirring occasionally, for 6 to 7 minutes or until lamb is browned on all sides. Add tomatoes with juice, carrots, zucchini and apricots and bring liquids to a boil, stirring frequently. Cover with tagine lid, reduce heat to low and simmer, stirring occasionally, for 1 hour. Stir in chickpeas and honey, replace lid and simmer for 15 to 20 minutes or until lamb is tender. Lamb should cut easily with a fork and if not quite tender, replace cover and simmer until tender. Excerpted from 150 Best Tagine Recipes by Pat Crocker © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.