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.

TO SERVE

1 preserved lemon, chopped into small wedges  (optional)

Fresh coriander, chopped

Harissa 

Pistachios, chopped

Couscous