Wednesday, February 4, 2015

Tagine with Lamb, Chickpeas and Apricots

Great on a cold winter day.  See post for Ras Al Hanout recipe.

PART ONE: combine in slow cooker
1 1/2 lbs lamb shoulder in chunks for stew (or boneless, skinless chicken)
2 cans chickpeas 
1" fresh gingerroot, finely chopped 
6 ounces dried apricots, halved

PART 2 Sauté then add to crockpot
1 tablespoon extra virgin olive oil
2 large onions, chopped 
3 garlic cloves, chopped finely 
2 carrots, peeled and in 1" pieces

PART 3 whisk together and pour over ingredients in crockpot
3 tablespoons honey  
1 C chicken stock 
2 tablespoons tomato paste 
1T cornstarch 
1 pinch turmeric 
4 teaspoons ras el hanout spice mix*
1 teaspoon ground coriander 
1 teaspoon ground cinnamon 
1 teaspoon ground cumin 
1 teaspoon cayenne pepper 
salt and black pepper 

Give everything a stir, cover and cook on low 8 hours.

1 preserved lemon, chopped into small wedges  (optional)
Fresh coriander, chopped
Pistachios, chopped

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