Lamb and Chickpea Tagine

Instructions

1. Step 1

   Cut the lamb into pieces and place it in a mixing bowl. Season with half of the salt and all of the black pepper.

   Timer: 5 min (fixed)

   Ingredients used: 2.0 gr Black Pepper, 4.0 gr Fine Salt, 900.0 gr Lamb Shoulder

   Cookware: Chef Knife, cutting board, mixing bowl

2. Step 2

   Heat the olive oil in a Dutch oven over medium-high heat. Brown the seasoned lamb in batches, then transfer it to a clean plate.

   Timer: 12 min (fixed)

   Ingredients used: 30.0 ml Olive Oil

   Cookware: Dutch oven, plate, tongs

3. Step 3

   Reduce to medium heat. Add the sliced onion and cook, stirring occasionally, until softened and lightly golden.

   Timer: 8 min (fixed)

   Ingredients used: 300.0 gr Onion

   Cookware: Dutch oven, wooden spoon

4. Step 4

   Add the garlic, cumin, coriander seed, paprika, ginger, turmeric, and cinnamon. Stir until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 4.0 gr Coriander seed, 16.0 gr Garlic, 2.0 gr Ground Cinnamon, 4.0 gr Ground Cumin, 4.0 gr Ground Ginger, 2.0 gr Ground Turmeric, 4.0 gr Sweet Paprika

   Cookware: Dutch oven, wooden spoon

5. Step 5

   Add the tomato, chicken stock, and remaining salt. Return the browned lamb and any collected juices to the pot, then bring to a gentle simmer over medium heat.

   Timer: 5 min (fixed)

   Ingredients used: 400.0 gr Canned Tomato, 500.0 ml Chicken Stock, 4.0 gr Fine Salt

   Cookware: Dutch oven, wooden spoon

6. Step 6

   Cover, reduce to low heat, and simmer until the lamb is nearly tender, stirring occasionally.

   Timer: 75 min (fixed)

   Cookware: Dutch oven, wooden spoon

7. Step 7

   Stir in the chickpeas and dried apricots. Simmer uncovered over low heat until the lamb is fork-tender, reaches at least 74°C internally, and the sauce has slightly thickened.

   Timer: 20 min (fixed)

   Ingredients used: 150.0 gr Apricot, 480.0 gr Chickpea

   Cookware: Dutch oven, wooden spoon

8. Step 8

   Remove the pot from the heat. Stir in the lemon juice and most of the cilantro, then scatter the remaining cilantro over the tagine before serving.

   Timer: 2 min (fixed)

   Ingredients used: 15.0 gr Cilantro, 30.0 ml Lemon Juice

   Cookware: Dutch oven, wooden spoon