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One-Pot Moroccan Lamb and Chickpea Tagine
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Course Main Course
Cuisine Moroccan
Servings 4 people

Equipment

  • Large Dutch oven
  • Wooden spoon

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound lamb stew meat, cut into bite-size pieces
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon paprika
  • 1 can (14 ounces) diced tomatoes
  • 2 cups low-sodium chicken broth
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1/2 cup dried apricots, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh cilantro, chopped

Instructions
 

  • Heat the olive oil in a large Dutch oven over medium-high heat. Add the lamb and cook until browned on all sides, about 5 minutes.
  • Add the onion and garlic to the pot. Cook for 3 minutes until the onion softens.
  • Stir in the cumin, coriander, cinnamon, and paprika. Cook for 1 minute until the spices smell fragrant.
  • Pour in the diced tomatoes and chicken broth. Add the chickpeas, apricots, salt, and pepper. Stir to combine.
  • Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 45 minutes, stirring once or twice, until the lamb is tender.
  • Remove the lid and simmer uncovered for 10 more minutes if you prefer a thicker sauce.
  • Sprinkle the chopped cilantro over the top just before serving.

Notes

Chop the apricots into small pieces so they melt into the sauce and add gentle sweetness without overpowering the lamb. If the stew thickens too much on reheating, add a splash of broth while warming it on the stove. Leftovers keep well in the fridge for three days and the flavors deepen overnight.
Course: Main Course
Cuisine: Moroccan
Equipment: Large Dutch oven, Wooden spoon