Moroccan Lamb Tagine with Chickpeas and Apricots
A traditional tagine would be made in an unusually shaped earthenware dish that resembles an upside down funnel. This version can be made right in your slow cooker. I recommend searing the meat and sautéing the onion the night before if you want to throw this together in the morning before work. Leave it to simmer while you’re away and you’ll be greeted by the mouthwatering aroma of a Moroccan-inspired mix of spices.
Ingredients
- ¾ cup dried chickpeas soaked overnight
- 2 teaspoons grapeseed oil
- 1 pound boneless lamb shoulder or leg trimmed of fat and cut into 1-inch cubes
- 1 teaspoon sea salt divided
- Freshly ground black pepper
- 1 small yellow onion diced
- 3½ cups beef broth
- ¾ cup dried apricots chopped
- 5 cloves garlic chopped
- 1 teaspoon minced peeled ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- ½ teaspoon sweet paprika
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ cup chopped flat-leaf parsley
Instructions
- Rinse and drain the chickpeas and place in a slow cooker.
- Heat the oil in a large skillet over medium-high heat.
- Add the lamb, season with ¼ teaspoon of the salt and pepper, and allow the pieces to brown on one side, 1 to 2 minutes.
- Turn the lamb pieces, season with another ¼ teaspoon of the salt and pepper, and allow the other sides to brown.
- Remove from the skillet with a slotted spoon and transfer to the slow cooker.
- Add the onion to the skillet and sauté until it begins to brown.
- Transfer to the slow cooker.
- Add the broth, apricots, garlic, ginger, turmeric, cumin, paprika, cinnamon, and nutmeg to the slow cooker and stir well.
- Cover and cook on low for 4 hours.
- Season with the remaining ½ teaspoon salt and stir in the parsley right before serving.