LAMB TAGINE WITH CHICKPEAS AND APRICOTS
Recipe by The Bon Appétit Test Kitchen. Oct. 2011 Bon Appetit. Braising an inexpensive cut like lamb shoulder in the Moroccan way transforms the meat into a thick, aromatic stew of meltingly tender meat, chickpeas, and dried fruit. If you like, steam the couscous with a large pinch of saffron. Read More http://www.bonappetit.com/recipes/2011/10/lamb-tagine-with-chickpeas-and-apricots#ixzz1cC9YLjMG
Provided by Queen Dana
Categories Lamb/Sheep
Time 2h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Place chickpeas in a medium saucepan. Add water to cover by 2". Let soak overnight.
- Drain chickpeas; return to same saucepan. Add 2 whole garlic cloves and cinnamon stick. Add water to cover by 2". Bring to a boil, then reduce heat to medium and simmer until chickpeas are tender, about 45 minutes. Drain; set aside.
- Meanwhile, heat oil in a large heavy pot over medium-high heat. Season lamb with salt and pepper. Working in batches, brown lamb on all sides, about 4 minutes per batch. Transfer lamb to a medium bowl. Add onion to pot; reduce heat to medium, season with salt and pepper, and sauté until soft and beginning to turn golden, about 5 minutes. Add chopped garlic, Ras-el-Hanout, and ginger. Stir for 1 minute. Add tomatoes and lamb with any accumulated juices. Bring to a boil. Add 2 1/2 cups stock. Return to a boil, reduce heat to low, partially cover, and simmer, stirring occasionally, until lamb is tender, about 1 hour 30 minutes.
- Stir in chickpeas; simmer until heated through, about 10 minutes. Stir in apricots; simmer until heated through, about 5 minutes. Season with salt and pepper.
- Spoon couscous onto a large, shallow platter, forming a large well in center. Spoon tagine into center. Sprinkle cilantro over.
Nutrition Facts : Calories 580.4, Fat 41.2, SaturatedFat 16.4, Cholesterol 122.8, Sodium 110.7, Carbohydrate 19.3, Fiber 4.3, Sugar 7.2, Protein 32.6
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Himel Akondo
[email protected]This tagine is perfect for a cold winter night. The warm spices and hearty ingredients will warm you up from the inside out.
Jenise Carter
[email protected]I'm allergic to apricots. Do you think I could substitute another fruit, like peaches or plums?
Hot Clown
[email protected]I love tagines! They're so easy to make and always turn out delicious. This lamb tagine looks especially flavorful.
Kwasi Amoako
[email protected]This tagine is a great way to use up leftover lamb. I always have a hard time finding recipes for lamb, so I'm excited to try this one.
Ali Baloch302
[email protected]I'm not sure about the combination of lamb, apricots, and chickpeas. It sounds like an interesting mix of flavors.
Bashir Abbas
[email protected]This tagine looks delicious! I can't wait to try it.
Bhuwan Ghalan
[email protected]I was disappointed with this tagine. The meat was tough and the sauce was bland. I followed the recipe exactly, so I'm not sure what went wrong.
shakeel rehman
[email protected]This tagine was easy to make and turned out great! The flavors were well-balanced and the meat was very tender. I would definitely recommend this recipe.
Justus Rush
[email protected]I'm not a big fan of lamb, but I really enjoyed this tagine. The meat was cooked perfectly and the sauce was delicious. The apricots and chickpeas added a nice touch of sweetness and texture.
Emmiline Paraton
[email protected]This lamb tagine was a hit with my family! The meat was fall-apart tender and the sauce was flavorful and complex. I especially loved the combination of sweet apricots and savory chickpeas. I will definitely be making this dish again.