Algerian Lamb Tagine with Chickpeas and Dried Apricots

Ingredients

• Lamb (shoulder or leg)800 g
• Onions2
• Garlic3 cloves
• Cooked chickpeas200 g
• Dried apricots150 g
• Canned peeled tomatoes400 g
• Tomato paste1 tbsp
• Cinnamon stick1
• Ground ginger1 tsp
• Ground cumin1 tsp
• Saffron1 pinch
• Olive oil4 tbsp
• Chicken broth (halal)500 ml
• Salt and black pepperto taste
• Fresh cilantro1 bunch

Instructions

1. 1

   Cut the lamb into medium pieces. In a pot, heat olive oil over high heat and brown the meat on all sides. Remove and set aside.

2. 2

   Chop the onions and garlic. Sauté them in the same pot for 5 minutes until translucent. Add tomato paste, crushed tomatoes, ginger, cumin, saffron, cinnamon stick, salt, and pepper.

3. 3

   Return the meat to the pot, pour in the broth, and bring to a boil. Cover and simmer on low heat for 45 minutes, stirring occasionally.

4. 4

   Add the drained chickpeas and dried apricots. Stir gently and continue cooking covered for another 30 minutes until the meat is tender and the sauce thickens.

5. 5

   Adjust seasoning if needed. Sprinkle generously with fresh chopped cilantro before serving.

6. 6

   Serve hot, accompanied by fine semolina or traditional Algerian bread (kesra) to soak up the sauce.