Spiced Lamb and Chickpea Tagine with Apricots and Almonds

Marinated lamb and green beans with apricots and almonds

This tagine celebrates the flavors of slow cooking. Moist lamb, sweet apricots and rich almonds combine with warming spices. A very substantial dish, perfect for a cold evening. My grandmother always said that with a little chili powder everything tasted better. The key is patience. Playing the drums well takes time, but it's worth it.

Departure: for 6-8 people

Preparation time: 30 minutes

Cooking time: 2-2.5 hours

1. Ingredients:
• Cut 1.5 to 2 pounds of lamb shoulder into 1-inch cubes.
• 2 tablespoons of olive oil
• 1 onion (chopped)
• 4 cloves garlic, minced
• 1 teaspoon ground dill
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon smoked paprika powder (required!)
• 1 teaspoon of salt
• 1/2 teaspoon black pepper
• 1 can diced tomatoes (unpeeled)
• 1 cup vegetable soup
• 1 cup dried apricots (halved or quartered)
• 1/2 cup chopped almonds
• 1 teaspoon lemon juice
• 1 tablespoon honey (optional as a sweetener)
2. Instructions:
• Grilled lamb: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the lamb cubes and fry until golden brown on both sides (about 5-7 minutes). Remove the lamb and set aside.
• Hearty French fries: Add the chopped onion to the pan and sauté until softened, about 5 minutes. Add the garlic and saute for a few more minutes until fragrant.
• Add the spices. Add the cumin, coriander, turmeric, cinnamon and smoked paprika. Cook, stirring constantly, until fragrant, 30 seconds. Don't burn the spices!
• Mix well and cook. Return the lamb to the pot. Add the chopped cherry tomatoes, the vegetable broth and the dried apricots. Cooked.
• Cook slowly: Reduce the heat, cover and simmer for 2 to 2.5 hours, until the lamb is tender and flakes easily. Check from time to time and add a little broth if it dries out too much.
• Finish and serve: Stir in the lemon juice and honey (if using). Decorate with almonds and fresh parsley.

Tips and variations: For a richer flavor add a spoonful of Ras el Hanout. You can also add cayenne pepper for a little heat. To be enjoyed with soft couscous or toasted bread.

Historical Points: This recipe is a beloved tradition in our family for generations and is passed down from generation to generation. This dish reminds us of simpler times and the power of slow cooking.

Have fun!

Corbey van Keuken