Leftover Lamb Tagine with Apricots and Chickpeas Recipe
This easy leftover lamb tagine with apricots and chickpeas is a richly flavoured and delicious dish that comes together quickly, making it perfect for a midweek supper. Utilizing leftover lamb means no long cooking times, yet you still get the authentic taste of a traditional tagine.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Moroccan
- Diet: Halal
Ingredients
Scale
Ingredients
- 1 tbsp olive oil
- 1 onion ((chopped))
- 2 cloves garlic ((crushed))
- 1 tsp ground ginger
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 2 inches cinnamon stick
- 1 x 400g can (1 x 14.5oz) chickpeas ((drained and rinsed))
- 1 x 400g can (1 x 14.5oz) plum tomatoes
- 2 tbsp tomato puree
- 1 tbsp runny honey
- 125 ml stock ((lamb, chicken or vegetable))
- 250 g left over lamb ((cubed))
- 50 g dried apricots ((cut into quarters))
- 2 large handfuls spinach
- 4 tbsp coriander ((separate the stalks, and chop the leaves))
- 1 tbsp slivered almonds ((optional, for garnish))
- 1 pomegranate ((optional, for garnish))
Instructions
- Heat the oil in a shallow casserole dish or lidded sauté pan on a medium-low ring. Fry the onion for a couple of minutes, and then add the garlic. Fry gently until the onion is turning translucent.
- Add the spices and fry until fragrant, stirring well to coat the onion in the spice mixture.
- Add the rest of the ingredients except the spinach and coriander. Turn the ring up so that the stock is boiling, then turn down to a low simmer.
- Cover and simmer for 20 minutes.
- Add half the spinach and stir it in. The spinach will wilt down; add the rest of the spinach and the coriander stalks. Stir in, cover, and cook for a couple of minutes.
- Sprinkle over the chopped coriander leaves. Garnish with toasted almonds and pomegranate seeds if using them, and serve.
Keywords: leftover lamb tagine, lamb tagine recipe, easy tagine, apricot tagine, chickpea tagine
