Lamb tagine recipe

I adore this homemade apricot lamb tagine. It brings warm Moroccan-inspired flavours without much fuss as it’s all done in one-pan.

Recipe (Serves 4)

Olive oil
1 kg lamb shoulder or neck
1 onion, finely chopped
3 garlic cloves, minced
2 carrots diced
3 tsp ras-el-hanout
Seasoning
2 cups chicken or vegetable broth
400g chopped tinned tomatoes

400g tinned chickpeas
6 fresh ripe apricots, halved
Handful of chopped fresh coriander or mint to serve
Pomegranate seeds

Method

1. Heat olive oil in a heavy pot or tagine base over medium a medium heat. Sauté the onion until soft, about 5 minutes. Add garlic, carrots and spice, stirring for 2 minutes until fragrant.

2. Add the chicken to the pot. Pour in the broth and tomatoes, apricots, and chickpeas, season with salt and pepper, and bring to a gentle simmer. Cover and cook on low heat for about 1 hr. Add more liquid as needed and check all cooked through.

3. Taste and adjust seasoning. Garnish with fresh herbs and nuts if desired. Serve with couscous, rice, or flatbread.