Cinnamon Lamb Tagine With Apricots

Categories: Recipes

Ingredients: 14 (count)
Servings: 4


  • 3 tablespoons avocado or olive oil
  • 1 onion, cut into quarters
  • 1 tablespoon garam masala
  • 1 1/2 boneless lamb leg, trimmed and cubed
  • 2 cloves garlic, chopped
  • 1 14-ounce can diced tomatoes, with juice
  • 2 carrots, cut into coins
  • 1 medium zucchini, chopped
  • 1/2 cup dried apricots, sliced
  • 1 cup cooked chickpeas, drained
  • 1 tablespoon honey


  1. In the bottom of a flameproof tagine, heat oil over medium heat. Add onion and cook, stirring, for 5 minutes.
  2. Add spice blend, lamb and garlic, stirring to coat lamb with vegetables and seasonings. Cook, stirring occasionally, for 6 to 7 minutes or until lamb is browned on all sides.
  3. Add tomatoes with juice, carrots, zucchini and apricots and bring liquids to a boil, stirring frequently. Cover with tagine lid, reduce heat to low and simmer, stirring occasionally, for 1 hour.
  4. Stir in chickpeas and honey, replace lid and simmer for 15 to 20 minutes or until lamb is tender.

Read full directions on Food Republic