Lamb, Chickpea and Apricot Tagine-Style Stew
Lalkila Kitchen · Lamb · Meat · Main dishes · International influenced
Dried apricots and chickpeas share the pot with diced lamb in this oven-braised stew. It uses a covered casserole rather than requiring a particular tagine pot. The name describes the source’s direction of flavour, while the method is written for an ordinary home oven.
Ingredients
- 2 tbsp olive oil
- 500 g diced lamb
- 1 large onion, roughly chopped
- 2 large carrots, cut into chunks
- 2 garlic cloves, finely chopped
- 2 tbsp ras el hanout
- 1 x 400 g can chopped tomatoes
- 1 x 400 g can cooked chickpeas, drained
- 200 g dried apricots
- 600 ml chicken stock
- 120 g pomegranate seeds
- 2 handfuls chopped coriander
- Salt and pepper to taste
Method
- Heat oven to 180°C, or 160°C fan. Brown lamb in oil in an oven-safe casserole, then lift out.
- Soften onion and carrot in the pot; add garlic, spice blend and tomatoes. Return lamb with chickpeas, apricots and stock. Bring to a simmer.
- Cover and braise until lamb is tender and the casserole reaches at least 74°C. Check liquid and add hot water if needed to prevent drying.
- Serve with pomegranate and coriander.
Cooking notes
Check the casserole and lid are rated for oven use. A spice blend’s composition can vary, so read its label rather than assuming it is identical to another jar with the same name. The pomegranate is a fresh finishing ingredient and should stay out of the long braise. Use a spoon to test tenderness as well as a thermometer; safe temperature and the texture you want are separate checks.
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Source and adaptation
Adapted from Barney Desmazery’s Easy lamb tagine, Good Food. Original recipe.
Retained the stew and garnish quantities, used an ordinary covered casserole, and replaced a guaranteed oven duration with tenderness, liquid and safe-temperature checks.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. The featured image is a generated illustration of this recipe.