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Lamb tagine with chickpeas and apricots~116 |
| Ingredients: 600g stewing lamb (shoulder or neck) cut into 2.5cm chunks 1-2 tbsp olive oil 1 onion, chopped 2 cloves garlic 1/2 tsp cinnamon 1/2 tsp cumin 1/2 tsp turmeric freshly ground black pepper 227g can of chopped tomatoes 300ml lamb stock salt 400g canned chickpeas, drained and rinsed 75g dried apricots, roughly chopped 250g pre-cooked couscous 400ml hot vegetable stock (or 1 heaped tsp Marigold vegetable bouillon with 400ml boiling water) small handful (about 15g) freshly chopped coriander |
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| Directions: 1. Heat the oil in a large flameproof casserole and brown the lamb in batches, removing to the side when done. 2. Fry the onion until soft (about 5 minutes) then add the garlic, cinnamon, cumin, turmeric and black pepper and fry another minute or so. 3. Add the tomatoes and stock, bring to the boil, and then return the lamb to the casserole. Season with salt, cover and simmer for 1 hour. 4. After an hour, add the chickpeas and apricots and continue to simmer gently for another hour until the meat is tender. Add a little water if the liquid has reduced ? you want plenty of rich sauce. 5. Before serving, pour the hot stock over the couscous and leave to absorb. Fluff up with a fork, season with salt and pepper and stir through the chopped coriander. Serve with the stew spooned over the couscous. |
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Prep Time: 10 Cook Time: 140 Serves: 4 Calories: Carbs: Fat: Protein: |
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Source: Terry Farris |
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