FRUITY LAMB TAGINE

FRUITY LAMB TAGINE image

Categories Lamb

Yield 4 people

Number Of Ingredients 13

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2 Tbsp olive oil
2 lbs lean diced lamb
2 medium onions, roughly chopped
3 large carrots, quartered lengthways and cut into chunks
4 garlic cloves, finely chopped
3 Tbsp ras-el-hanout spice mix
14oz can chopped tomatoes
28oz can chickpeas, rinsed and drained
10oz dried apricots
3 cups chicken stock
To serve
7oz pack pomegranate seeds
2 large handfuls cilantro, roughly chopped

Steps:

Heat oven to 350F. Heat the oil in a large tagine or dutch oven and brown the lamb on all sides. Scoop the lamb out onto a plate. then add the onion and carrots and cook for 2-3 mins until golden. Add the garlic and cook for 1 min more. Stir in the spices and tomatoes, and season. Tip the lamb back in with the chickpeas and apricots. Pour over the stock, stir and bring to a simmer. Cover the dish and place in the oven for 1.5 hr. If the lamb is still a little tough, give it 20 mins more until tender. When ready, leave it to rest so it's not piping hot, then serve scattered with pomegranate and herbs. Serve with Harissa couscous