Ingredients:
- lamb shoulder or leg steaks, cut into chunks
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 1 large carrot, quartered and cut into chunks
- 3 garlic cloves, minced
- 2 tbsp ras-el-hanout spice mix
- 600ml chicken broth
- 400g canned tomatoes, chopped
- 1 cup dried apricots, halved
- 400g chickpeas, rinsed
- fresh coriander, chopped (for garnish)
- pomegranate seeds (for garnish)
Instructions:
- Preheat oven to 180C /160C fan.
- Heat the olive oil in a large pot or tagine over medium heat.
- Add the lamb chunks and brown on all sides.
- Remove lamb, add the chopped onion and carrot, and sauté until golden.
- Add the garlic and cook for 1 minute.
- Stir in tomatoes and spices.
- Add the lamb, chickpeas and apricots.
- pour over stock, bring to a boil, then reduce the heat to low and cover.
- Simmer for 1.5 hours, or bake for 1 hour. Check that lamb is tender.
- Garnish with fresh coriander and pomegranate seeds before serving.
- Serve hot with couscous or rice.