Juicy lamb, creamy chickpeas and fluffy couscous combine in this gorgeous tagine, a celebration of Middle Eastern flavours.
- Cut the lamb into cubes. Fry with the onion in a pan until the onion softens and the meat begins to brown. Stir in the tomatoes and cinnamon and cook for a further 3-4 minutes until the tomatoes are softened.
- Stir in the chickpeas, apricots and stock. Bring to the boil, cover and simmer gently for at least 45 minutes and up to 2 hours until the meat is tender.
- Check the seasoning and stir through the parsley. Serve with plain couscous, cooked according to packet instructions, and garnish with fresh coriander, if you like.
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