Moroccan Lamb Tagine with Apricot & Chickpeas

This recipe can be served up to 4 persons.

Ingredients

  • 1 kg lamb shoulder (or leg) – large diced
  • 200g jar Riki’s Lamb and Beef Chermoula Moroccan spice paste
  • 2 tablespoons olive oil
  • 2 large onion – diced
  • 1 tin diced tomato
  • 2 tablespoons water
  • 10 dried apricots, or any dried fruit
  • 2 x ¼ of Riki’s Preserved lemon
  • 400gr chickpeas – soaked overnight and cooked (Or 1 tin of chickpeas)
  • For garnish: Roasted almonds & Fresh coriander leaf chopped
  • Optional: 1 tbs Riki’s Moroccan Hot Harissa (For chilli lovers)
  • To serve with: Riki’s Moroccan Couscous Kit (or with rice)

Method

  • Mix the diced Lamb with the contents of the jar of Riki’s Lamb Chermoula and set aside to marinate for 4 hours or overnight.
  • In a large casserole fry the onion in the oil until softened
  • Add the diced tomato and cook for additional 5 minutes.
  • Add the diced lamb mixed with Riki’s Chicken Chermoula, cover and cook for 40m on low heat (or until tender & ready).
  • Halfway through the cooking add the prunes & olives
  • Add Riki’s Preserved Lemon just before ready, mix well and cook for a few more minutes
  • When fully cooked, remove from the heat and skim excess fat from the surface.
  • To serve: Garnish with fresh coriander and serve with Riki’s Aromatic Moroccan Couscous.