Lamb Tagine With Chickpeas and Apricots |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
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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. Ingredients:
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 |
Directions:
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 onto a large, shallow platter, forming a large well in center. Spoon tagine into center. Sprinkle cilantro over.
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