MOROCCAN SPICED LAMB, CHICKPEAS & APRICOTS - Cuisine Magazine - From New Zealand to the World
Tart dried apricots from Central Otago are ideal to use here, where the fruit melts into the sauce and helps cut the richness of the lamb. It’s a wonderful dish
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Ingredients
- 2 tablespoons olive oil
- 1 onion, sliced
- 2 cloves garlic, sliced
- 1 cinnamon quill
- 2 teaspoons ras el hanout (I like Besaha brand)
- pinch chilli flakes
- 800g lamb shoulder or neck casserole, cut in a 3cm dice
- 500ml chicken stock or water
- 1 teaspoon sea salt
- 125g tart dried apricots, roughly chopped
- 1 x 400g can chickpeas, drained and rinsed
- 1 cup parsley or coriander leaves
- ¼ cup slivered almonds, toasted
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