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Lamb Tagine with Apricots, Figs, and Chickpeas
Lamb Tagine
with Apricots, Figs and Chickpeas
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Lamb Tagine

with Apricots, Figs and Chickpeas

INGREDIENTS

Serves 6
  • 2 tablespoons olive oil
  • 1 1/2 pounds lamb shoulder (or lamb stew meat), cut into 1 1/2-inch chunks
  • Salt and pepper to taste
  • 1 onion, chopped
  • 1 large carrot, chopped
  • 1 rib celery, chopped
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1 14.5-ounce can diced tomatoes
  • 2 to 3 cups chicken stock
  • 1 15.5-ounce can chickpeas, drained
  • 1 cup dried apricots
  • 1 cup dried figs, halved
  • 1/2 cup chopped fresh mint
Recipe by Anna Watson Carl
Photo by: Signe Birck

STEP  OF 

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DIRECTIONS SHOW STEP-BY-STEP

Heat the oil in a heavy-bottomed Dutch oven over medium-high heat. Season the lamb with salt and pepper and add to the Dutch oven. Brown the lamb on all sides, about 5 minutes. Remove the lamb to a bowl; add the onion, carrot, celery and spices. Sauté the mixture until softened, about 5 to 7 minutes.

Add the tomatoes (and their juices) and 2 cups of chicken stock and bring to a boil. Reduce the heat and add the lamb back into the Dutch oven. Season with salt. Simmer the mixture for an hour, stirring occasionally, adding a bit more stock if the mixture becomes too dry.

Add the chickpeas, apricots, and figs and continue simmering for another hour, stirring occasionally, until the meat is fork-tender. Add additional stock as needed – you want plenty of the fragrant sauce! Taste the mixture and season with salt and a little pepper. Stir in the chopped mint before serving and garnish with additional mint if desired.

If serving the next day, let cool on the stovetop, then place in a tightly-sealed container and refrigerate until serving. Reheat gently in the Dutch oven over medium heat, adding water as needed and garnish with fresh mint.

Serve with couscous and a tossed salad, or steamed green beans with lemon and olive oil.

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