Batch Moroccan Lamb and Chickpea Tagine

African · 90 min · Lamb · gluten-free, dairy-free, high-protein

Shop ingredients

Ingredients

• 3 lb lamb shoulder, cubed
• 2 cans canned chickpeas
• 3 yellow onion
• 2 cans canned diced tomatoes
• 2 tbsp ras el hanout
• 1 tsp ground cinnamon
• 1 cup dried apricots
• 5 garlic cloves
• 1/4 cup olive oil

Method

1. Brown the lamb in batches in olive oil over medium-high 10 minutes total, then set aside.
2. Soften chopped onions 8 minutes, add garlic, ras el hanout, and cinnamon, and bloom 2 minutes.
3. Return the lamb, add tomatoes and 3 cups water, cover, and simmer on low 45 minutes.
4. Add chickpeas and chopped apricots and cook 15 minutes more until the lamb is fork-tender.
5. Season with salt and reduce uncovered if needed.
6. Cool and portion; freezes well up to 3 months. Serve over couscous.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook