Lamb tagine (Moroccan style)

Ingredients

INGREDIENTS

2 tins of chickpeas

1/2 cup skinned almonds

5 garlic cloves (2 whole, 3 chopped)

1 large cinnamon stick, broken in half

2 tablespoons olive oil

3 pounds 1" cubes lamb shoulder (without all hard fat)

salt and freshly ground black pepper

2 large onion, diced

5 teaspoons Ras-el-Hanout spice blend

1 tablespoon chopped peeled ginger

1 cup canned diced tomatoes with juices

1 small tin of tomato concentrate

2 1/2 cups (or more) low-salt chicken stock

1/2 cup halved dried apricots

1/4 cup sultana raisins

1/4 cup dried dates

Steamed couscous

Chopped fresh parsley and/or coriander

Directions

Drain chickpeas.
Roast the skinned almonds lightly on a dry pan.
Heat oil in a large heavy pot over medium-high heat.
Season lamb with salt and pepper.
Working in batches, brown lamb on all sides, about 4 minutes per batch.
Transfer lamb to a medium bowl.
Add onion to pot; reduce heat to medium, season with salt and pepper, and sauté until soft and beginning to turn golden, about 5 minutes.
Add chopped garlic, Ras-el-Hanout , whole garlic, cinnamon stick and ginger.
Stir for 1 minute.
Add tomatoes and lamb with any accumulated juices. Bring to a boil.
Add 2 1/2 cups stock.
Return to a boil, reduce heat to low, partially cover, and simmer, stirring occasionally, until lamb is tender, about 1 hour 30 minutes to 2 hours.
Stir in chickpeas; simmer until heated through, about 10 minutes.
Stir in apricots, raions, dates and tomato paste; simmer until heated through, about 5 minutes.
Season with salt and pepper.
Spoon couscous onto a large, shallow platter, forming a large well in center. Spoon tagine into center or do it opposite. Sprinkle chopped parsley/coriander over and decorate with roasted almonds.
Serve the dish together with natural yoghurt with pressed garlic and grated, squeezed cucumber.

Never Lose Track of Your Favorite Recipes.