Middle Eastern & North African · Lunch · Dinner
Lamb Tagine with Apricots and Chickpeas
طاجين اللحم بالمشمش (Tajine d'agneau aux abricots)
Tender chunks of lean lamb slowly simmered with warm Moroccan spices, tomatoes, carrots and chickpeas, then finished with sweet dried apricots and fresh coriander. It is fragrant, gently sweet and comforting, with plenty of vegetables and protein in every bowl.
- Prep
- 20 min
- Cook
- 110 min
- Total
- 130 min
- Serves
- 4
Calories come from: Carbs 38% · Fat 27% · Protein 35%
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Ingredients
For 4 servings- 600 gBoneless lamb leg, trimmed of visible fat, cut into 3 cm cubes
- 1 tbsp14 gOlive oil
- 2 medium220 gOnions, finely chopped
- 4 cloves12 gGarlic, minced
- 1 tbsp6 gFresh ginger, grated
- 2 tspGround cumin
- 1 tspGround coriander
- 1 tspGround cinnamon
- 1/2 tspGround turmeric
- 1 tspSweet paprika
- 1/2 tspBlack pepper, ground
- 1/2 tspSalt
- 1 can (400 g)Canned diced tomatoes
- 2 cups500 gWater
- 2 medium120 gCarrots, cut into thick rounds
- 1 can drained (about 1 1/2 cups)240 gCanned chickpeas, drained and rinsed
- 2/3 cup100 gDried apricots, halved
- 1 tbsp15 gLemon juice
- 1/4 cupFresh coriander (cilantro), chopped
- 2 tbsp15 gSliced almonds, toasted (optional)
Steps
- 1
Pat the lamb cubes dry with paper towel.
- 2
Heat the olive oil in a heavy pot or tagine over medium-high heat.
- 3
Brown the lamb in two batches, about 4 minutes per batch, and set aside on a plate.
- 4
Lower the heat to medium, add the onions and cook for 5 minutes until soft, stirring often.
- 5
Stir in the garlic and ginger and cook for 1 minute.
- 6
Add the cumin, coriander, cinnamon, turmeric, paprika, black pepper and salt and stir for 30 seconds until fragrant.
- 7
Return the lamb and any juices to the pot, then add the tomatoes and water and bring to a boil.
- 8
Cover, reduce the heat to low and simmer gently for 75 minutes, stirring occasionally.
- 9
Add the carrots, chickpeas and apricots, cover and simmer for 20 to 25 minutes more, until the lamb is fork-tender and the carrots are soft.
- 10
Simmer uncovered for a few minutes if the sauce needs thickening; the lamb should be well cooked through (at least 71 °C / 160 °F) and tender.
- 11
Stir in the lemon juice and taste; brighten with a little extra lemon juice or black pepper rather than more salt.
- 12
Scatter with fresh coriander and toasted almonds, if using, and serve.
Swaps, storage and make-ahead
Swaps
- Use boneless beef chuck instead of lamb, simmering until fork-tender.
- Replace the lamb with an extra can of chickpeas and cubed butternut squash for a vegan version, simmering only about 30 minutes in total.
- Swap the dried apricots for pitted prunes or raisins if that is what you have on hand.
- Leave out the toasted almonds or use toasted pumpkin seeds to make it nut-free.
Storage
Refrigerate leftovers in a covered container within 2 hours and eat within 3 to 4 days, reheating until steaming hot throughout. It freezes well for up to 3 months without the coriander and almonds; thaw in the fridge before reheating.
Make ahead
The whole tagine can be cooked a day ahead and chilled, as the flavours deepen overnight; reheat until steaming hot, then add the lemon juice, fresh coriander and almonds just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: SulphitesTree nuts
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (562 g) | Per 100 g | |
|---|---|---|
| Calories | 445 kcal | 79 kcal |
| Protein | 40.9 g | 7.3 g |
| Carbohydrates | 44.4 g | 7.9 g |
| of which sugars | 22.3 g | 4 g |
| Fiber | 10.4 g | 1.9 g |
| Fat | 13.8 g | 2.5 g |
| of which saturated | 4.2 g | 0.7 g |
| Sodium | 692 mg | 123 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
