Lamb Tagine With Chickpeas And Apricots

Total Time: 2 hrs Cook Time: 2 hrs

Ingredients

• Servings: 8
• 3/4 cup dried garbanzo beans
• 5 garlic cloves (2 whole, 3 chopped)
• 1 large cinnamon stick, broken in half
• 2 tablespoons olive oil
• 3 lbs lamb shoulder, 1-inch cubes
• kosher salt & freshly ground black pepper
• 1 large onion, diced
• 5 teaspoons ras el hanout spice mix
• 1 tablespoon ginger, chopped peeled
• 1 cup canned diced tomatoes in tomato puree
• 2 1/2 cups low-sodium chicken stock (or more)
• 1/2 cup halved dried apricot
• steamed couscous
• chopped fresh cilantro

Recipe

• 1 place chickpeas in a medium saucepan. add water to cover by 2". let soak overnight.
• 2 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.
• 3 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.
• 4 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.
• 5 spoon couscous a large, shallow platter, forming a large well in center. spoon tagine into center. sprinkle cilantro over.