Lamb & Apricot Tagine

• 800 glamb shoulder, cut into 4cm chunks
• 3garlic cloves, minced
• Fine salt, to taste
• 1large onion, roughly chopped
• 20 gfresh ginger, grated
• 2 tspground cumin
• 1 tspground cinnamon
• ½ tspground turmeric
• ½ tspchilli flakes
• 2 tbspolive oil
• 2 tspground coriander
• 300 mllamb or chicken stock
• 1 x 400gtin chopped tomatoes
• 1 tbsphoney
• 150 gdried apricots, halved
• 240 gdrained chickpeas (from one 400 g tin), rinsed
• 240 gdry couscous, optional (optional)
• 50 gtoasted flaked almonds (optional)
• 10 gcoriander leaves, torn, optional (optional)
• Black pepper, to taste

Method

1. 1Pat the lamb dry with kitchen paper and season generously with salt and pepper. Heat the olive oil in a large, heavy-based casserole over high heat until it shimmers.
2. 2Brown the lamb in two batches for 7–8 minutes each, turning to colour the pieces. Transfer to a plate between batches.
3. 3Drop the heat to medium and add the onion. Cook for 6–8 minutes until softened, translucent and just catching at the edges, scraping up any stuck bits from the lamb as you go.
4. 4Stir in the garlic, ginger, cumin, coriander, cinnamon, turmeric and chilli flakes. Toast the spices in the oil for 60 seconds until the kitchen smells warm and fragrant. Watch the garlic: it should turn pale gold, not brown.
5. 5Return the lamb with any resting juices. Tip in the chopped tomatoes, chickpeas and stock. Add the apricots and add 2 tsp of the honey, reserving the final teaspoon for finishing. Stir, scrape the base once more, and bring to a steady simmer.
6. 6Cover and simmer gently for 1½–2 hours until the lamb yields easily to a spoon. Stir occasionally and add hot water if needed. Uncover for the last 10–15 minutes if the sauce needs reducing.
7. 7Taste and add the reserved teaspoon of honey if needed. Adjust salt and black pepper.
8. 8If serving couscous, prepare it according to the packet while the tagine finishes. Serve the tagine on its own or with the optional couscous, toasted almonds and torn coriander.

Per serving

kcal

869

protein

40.6g

fibre

9.6g

carbs

51.1g

fat

56.9g