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Moroccan Spiced Lamb and Chickpea Tagine
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Course Main Course
Cuisine Moroccan
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1.5 pounds lamb shoulder, cut into 1-inch cubes
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 can (14 ounces) diced tomatoes
  • 1 cup beef broth
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon turmeric
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/3 cup dried apricots, chopped
  • Cooked couscous, for serving
  • Fresh cilantro, chopped, for serving

Instructions
 

  • Place the cubed lamb, diced onion, and minced garlic into the slow cooker.
  • Add the drained chickpeas, diced tomatoes, and beef broth.
  • Stir in the cumin, cinnamon, ginger, turmeric, salt, and black pepper until the spices are evenly distributed.
  • Scatter the chopped dried apricots over the top.
  • Cover and cook on low for 8 hours until the lamb is tender.
  • Serve the tagine over cooked couscous and sprinkle with fresh cilantro.

Notes

If the sauce seems thin after cooking, remove the lid for the last 30 minutes to let it thicken. The dried apricots add a mild sweetness that balances the spices, so taste before adding extra salt at the end. Leftovers keep well in the fridge for three days and reheat gently on the stovetop with a splash of broth.
Course: Main Course
Cuisine: Moroccan
Equipment: Slow Cooker