- 600g leg of lamb or shoulder, cut into dice
- 125g dried chickpeas
- 2 medium onions
- a generous pinch of saffron threads
- ¼ teaspoon ground ginger
- 1/3 cinnamon stick
- 250ml cold water
- 200g fresh or 8 dried apricots
- 35g raisins
- 1 teaspoon honey
- 1 small bunch of coriander
- 1 tablespoon olive oil
- freshly ground black pepper
Leave the chickpeas to soak in a large pan with an ample quantity of water the night before.
The next day, chop the onions finely. Heat 1 tablespoon of olive oil in the tagine base and when hot brown the lamb meat on all sides. Reduce the heat, add the onions and stir until they are light brown.
Add saffron, ginger powder, cinnamon, the drained chickpeas and 250ml of cold water. Place the lid on the tagine and cook for 2 hours over very low heat. Check regularly there is enough moisture in the tagine, add extra water as required. Only add salt once the chickpeas are cooked.
Shortly before the end of the cooking time, cut the fresh apricots in half and remove the stones or cut the dried apricots into four pieces. Add them along with with the raisins, honey and coriander leaves to the tagine. Season with salt and pepper.
Blend everything well and let the tagine simmer for another 20 minutes, occasionally, until a creamy sauce has formed.