Moroccan lamb tagine

Ingredients

• 1 1/2 pounds / 700 grams lamb chops
• 1 large tomato (diced)
• 1 large red onion (peeled and diced)
• 2 medium carrots (peeled and diced)
• 10 ounces / 400 gram can chickpeas (drained)
• 2 cloves garlic (minced)
• 2 ounces / 60 grams soft dried apricots (diced)
• 1 cup / 240 ml stock (vegetable or chicken)
• 1 tablespoon lemon juice
• 1 - 2 tablespoons flaked almonds (for garnish)
• 1 - 2 tablespoons olive oil (for browning the meat)
• Salt to taste
• 1 teaspoon ginger powder
• 1 teaspoon ground cinnamon
• 2 teaspoons ground cumin
• 1 teaspoon ground paprika
• 1 teaspoon turmeric

Instructions

1. 1

   Combine the salt and spices and use them to coat the lamb chops. Reserve any remaining spices to add into the tagine.

2. 2

   Heat the olive oil in a frying pan and brown the chops for 2 minutes per side until they are nicely seared.

3. 3

   Transfer the browned chops into the base of the tagine.

4. 4

   Using the same frying pan brown the onions and garlic for 3 minutes until the onions start to turn translucent (you may need an additional splash of oil).

5. 5

   Add the onions to the lamb chops in the tagine along with the rest of the ingredients (and any remaining spices).

6. 6

   Cover the tagine with the lid and place it into the oven (180C / 360F) for one and a half hours.

7. 7

   Remove the tagine from the oven and garnish with flaked almonds. Serve hot with spicy Moroccan rice or couscous.