Ingredients

• 500g diced lamb shoulder or leg
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 20g fresh ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon cinnamon
• 400g can of chopped tomatoes
• 500ml low-sodium vegetable or lamb stock
• 100g dried apricots, halved
• 400g can of chickpeas, rinsed and drained
• Salt and freshly ground black pepper to taste
• Juice of 1/2 lemon
• Fresh parsley or coriander, chopped, for garnish

Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Pat the lamb dry and season with salt and pepper. Brown the lamb in batches, then set aside.
2. Reduce the heat to medium, add the chopped onion to the pot, and cook for 5–7 minutes until softened. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
3. Stir in the cumin, coriander, turmeric, and cinnamon, and cook for 30 seconds to release their aromas.
4. Return the browned lamb to the pot. Add the chopped tomatoes, stock, and halved apricots. Bring to a simmer.
5. Reduce the heat to low, cover the pot, and let it gently simmer for 60–75 minutes, or until the lamb is tender.
6. Stir in the rinsed chickpeas and cook for a final 15 minutes.
7. Remove from heat, stir in the lemon juice, and season with salt and pepper if needed. Serve hot, garnished with fresh parsley or coriander.

Tips & Substitutions

• Make it vegetarian: Swap lamb for extra chickpeas and add chunks of sweet potato or butternut squash.
• Adjust sweetness: If you prefer a less sweet tagine, reduce the apricots or add a squeeze more lemon at the end.
• Batch cook: This stew freezes beautifully — portion it out and store for quick midweek meals.

Nutrition

Approximate total: 2320 calories (serves 4–6)

• Fat: 112g
• Carbohydrates: 168g
• Fiber: 44g
• Protein: 140g

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