Cinnamon Lamb Tagine with Apricots
- 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.
Ingredients
- 3 tablespoons avocado or olive oil
- 1 -- onion, cut into quarters
- 1 tablespoon garam masala or Moroccan cinnamon spice blend
- 1 1/2 pounds boneless lamb leg, trimmed and cubed
- 2 -- garlic cloves, chopped
- 1 -- (14-ounce) can diced tomatoes with juice
- 2 -- carrots, cut into coins
- 1 -- medium zucchini, chopped
- 1/2 cup sliced dried apricots
- 1 cup cooked chickpeas, drained
- 1 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.
