Fruity lamb tagine

casserole chickpea chickpeas coriander dinner party recipes dried apricot dried apricots garlic clove garlic cloves healthy lamb lamb recipes lamb stew moroccan stew morrocan recipes north african recipes olive oil one-pot one-pot recipes onion onions pomegranate pomegranates ras el hanout slow-cooked lamb tajine

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Source

Ingredients

2 tbsp olive oil

500g lean diced lamb

1 large onion, roughly chopped

2 large carrots, quartered lengthways and cut into chunks

2 garlic cloves, finely chopped

2 tbsp ras-el-hanout spice mix

400g can chopped tomato

400g can chickpea, rinsed and drained

200g dried apricot

600ml chicken stock

120g pack pomegranate seeds

2 large handfuls coriander, roughly chopped

Method

Heat oven to 180C/160C fan/gas 4. Heat the oil in a casserole 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 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, with couscous or rice alongside.